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Ingredientes
- 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
Direcciones
- * 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.
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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.
- 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.
- Yields 6 servings.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 6 servings | |
| Calories 563 | |
| Calories from Fat 424 | 75% |
| Total Fat 47.85g | 60% |
| Saturated Fat 23.52g | 94% |
| Trans Fat 0.17g | |
| Cholesterol 177mg | 59% |
| Sodium 196mg | 8% |
| Potassium 405mg | 12% |
| Total Carbs 2.92g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.09g | 0% |
| Protein 30.34g | 49% |
