Chicken with apple brandy cream sauce
Chicken with Apple-Brandy Cream Sauce recipe
- 3 Tablespoons butter
- 4 skinless, boneless chicken breast halves
- All-purpose flour
- 3 Golden Delicious apples – peeled, cored, and sliced
- 1/2 cup applejack or Calvados
- 1/4 cup brandy
- 1 cup whipping cream
Melt butter in large, heavy skillet over medium-high heat. Season chicken with salt and pepper. Coat with flour, shaking off excess. Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side. Transfer to platter.
Transfer all but 1 Tablespoon butter from skillet. Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes. Using a slotted spoon, transfer apples to platter with chicken. Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper. Return chicken and apples to skillet and heat through, about 2 minutes.
Arrange chicken on plates. Spoon apples and sauce over chicken and serve.
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