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Receta Chicken And Almonds In A Calvados Sauce With Apples

Name: Chicken And Almonds In A Calvados Sauce With Apples
Ingredients: 4 x Chicken Portions; 40 gm Butter; 6 Tbsp. Calvados; 4 Tbsp. Chicken Stock; 250 ml Double Cream; 25 gm Toasted Flaked Almonds Flour with salt and pepper, (for dusting); 4 x MAIN COURSE Apples; 50 gm Melted Butter

de Global Cookbook

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Ingredientes

4 x Chicken Portions
40 gm Butter
6 Tbsp. Calvados
4 Tbsp. Chicken Stock
250 ml Double Cream
25 gm Toasted Flaked Almonds Flour with salt and pepper, (for dusting)
4 x MAIN COURSE Apples
50 gm Melted Butter

Direcciones

1. Dust the chicken pcs in seasoned flour and fry in the 40g of butter, over a moderate heat, till golden.
2. Turn the chicken pcs over occasionally to ensure an even colour.
Sprinkle the chicken with half of the Calvados and the chicken stock.
3. Cover the pan tightly and simmer for 30 min or possibly till the chicken is tender. Remove the chicken and keep hot.
4. Add in the remaining Calvados to the pan, scraping up any brown bits from the bottom and the cream.
5. Stir till heated through and then season to taste. Spoon the sauce over the chicken and serve with the toasted almonds and the apple wedges.
Apple Wedges
6. Cut the apples into thick wedges removing the cores but leaving the skins on.
7. Heat the butter in a frying pan and cook the apples till warm and golden brown. Be careful when turning them in the pan not to break them up.