Chicken with Apples and Cream
My own recipe, inspired by a dish I had in a restaurant in 1998 . I love the combination of apples with the chicken.
6 apples (Granny Smith or McIntosh)
1 lemon
4 tablespoons unsalted butter
2 tablespoons sugar
8 boneless skinless chicken breasts
2 small onions, finely chopped
1/2 cup heavy whipping cream
1/2 cup chicken stock
1/2 cup cider vinegar
1 teaspoon salt
Core the apples, peel them, and cut them into ¼-inch slices. Mix them with the lemon juice to prevent discoloration.
Melt 2 tablespoons of the butter in a skillet, and sauté the apples over medium-low heat, 5 to 7 minutes. Sprinkle them with the sugar, raise the heat, and cook over high heat until lightly browned on all sides, shaking the pan constantly to prevent the apple slices from sticking. Set the apples aside.
Rinse the chicken well and pat it dry. Flatten each breast half with the flat end of a meat pounder until thin.
Melt the remaining butter in a large skillet. Raise the heat, add the chicken and cook until it is lightly colored, about 2 minutes on each side. Remove the chicken from the skillet and set aside.
Add the onion to the skillet, cover and cook until it is tender and slightly caramelized 8 to 10 minutes. Uncover, raise the heat to high, and add the vinegar. Cook the mixture down to a syrup, about 1 minute. Then whisk in the cream, stock and salt.
Return the chicken breasts to the skillet and simmer gently in the sauce, basting them often until the sauce has thickened slightly and the chicken is cooked, 3 to 5 minutes. Do not overcook.
Remove the chicken breasts with a slotted spoon, and arrange them in a casserole dish, or individual plates. Add the apple slices to the skillet; cook over high heat until the sauce has reduced and the apples are thoroughly heated, about 1 minute.
Spoon the apples around the chicken, pour the sauce over, and serve immediately.
Makes 8 portions.
6 apples (Granny Smith or McIntosh)
1 lemon
4 tablespoons unsalted butter
2 tablespoons sugar
8 boneless skinless chicken breasts
2 small onions, finely chopped
1/2 cup heavy whipping cream
1/2 cup chicken stock
1/2 cup cider vinegar
1 teaspoon salt
Core the apples, peel them, and cut them into ¼-inch slices. Mix them with the lemon juice to prevent discoloration.
Melt 2 tablespoons of the butter in a skillet, and sauté the apples over medium-low heat, 5 to 7 minutes. Sprinkle them with the sugar, raise the heat, and cook over high heat until lightly browned on all sides, shaking the pan constantly to prevent the apple slices from sticking. Set the apples aside.
Rinse the chicken well and pat it dry. Flatten each breast half with the flat end of a meat pounder until thin.
Melt the remaining butter in a large skillet. Raise the heat, add the chicken and cook until it is lightly colored, about 2 minutes on each side. Remove the chicken from the skillet and set aside.
Add the onion to the skillet, cover and cook until it is tender and slightly caramelized 8 to 10 minutes. Uncover, raise the heat to high, and add the vinegar. Cook the mixture down to a syrup, about 1 minute. Then whisk in the cream, stock and salt.
Return the chicken breasts to the skillet and simmer gently in the sauce, basting them often until the sauce has thickened slightly and the chicken is cooked, 3 to 5 minutes. Do not overcook.
Remove the chicken breasts with a slotted spoon, and arrange them in a casserole dish, or individual plates. Add the apple slices to the skillet; cook over high heat until the sauce has reduced and the apples are thoroughly heated, about 1 minute.
Spoon the apples around the chicken, pour the sauce over, and serve immediately.
Makes 8 portions.
