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  • Chicken Breasts With Apples And Calvados Sauce

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    Ingredients

    • 6 x Chicken breasts boned Salt Grnd black pepper
    • 2 Tbsp. Extra virgin olive oil
    • 1/2 c. Unsalted butter - (1 stick) softened, divided
    • 3 x Golden brown Delicious apples peeled
    • 1/4 c. Clarified butter (clear yellow portion of melted butter)
    • 1/2 c. Chopped shallot
    • 1/3 c. Calvados see * Note
    • 2/3 c. Chicken broth
    • 1 c. Heavy cream
    • 2 Tbsp. Chopped fresh parsley
    • 2 Tbsp. Chopped fresh chives
    • 1 1/2 tsp Chopped fresh tarragon

    Directions

    1. * Note: Calvados is very difficult to find in the St. Louis area, but it is available at Kopperman's Specialty Foods and Delicatessen, a shop in the Central West End. The brandy, however, is pricey; you may want to settle for apple schnapps.
    2. Preheat oven to 400 degrees.
    3. Season chicken to taste with salt and pepper. Saute/fry in oil in a large ovenproof skillet over medium-high heat for 2 to 3 min on each side. Pour off fat; add in 2 Tbsp. butter. Transfer skillet to oven and bake, basting frequently, for 5 to 7 min or possibly till crisp and spongy to the touch. Place chicken on a plate and keep hot. Reserve skillet and fat.
    4. Halve apples lengthwise; cut crosswise into thick slices. Cook apple in clarified butter in another skillet, turning frequently, over medium heat for 8 to 10 min or possibly till golden brown. Keep hot.
    5. In skillet used to cook chicken, pour off all but 1 Tbsp. fat. Add in shallot; cook till softened. Add in Calvados to skillet; cook, scrapping up browned bits, till liquid is reduced to 2 Tbsp.. Add in broth; cook till liquid is reduced to 1/3 c.. Stir in cream; cook, stirring frequently, till thickened. Remove from heat.
    6. Cut remaining 6 Tbsp. butter into small pcs. Stir butter, parsley, chives and tarragon into sauce. Season with salt and pepper. Place skillet in a pan of warm water to keep sauce hot. Cut chicken diagonally into 1/4-inch slices. Spread sauce on a serving platter. Arrange chicken and apple slices alternately on platter.
    7. Yields 6 servings.
    8. Tester's note: Good entree with a very rich sauce. For family members who preferred less fat, we also made a sauce of leftover broth mixed with herbs.

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