Yield: 3 servings
|3||Whole chicken breasts (boneless)|
|2 cups||Apple juice|
|1 teaspoon||Dried tarragon|
|½ cup||Whipping cream|
|1 small||Onion; finely chopped|
|Parsley for garnish|
|Red apple thinly sliced, for garnish|
Heat apple juice, onion and tarragon. Reduce to ¼ cup. (Note: will start to carmelize so be careful not to let it burn.) Remove onion.
Add brandy and ignite. Reduce to ¼ C again. Meanwhile, rub chicken with butter or margerine and bake at 350 until tender, about 25 minutes.
Bring apple mixture to a simmer. Microwave cream until room temperature (about one minute on 50% power). Slowly add to apple mixture and reduce until thick, about 5 minutes. Final product will resemble caramel sauce for ice cream.
Arrange apple slices in a fan and put chicken breast on top. Put ⅓ of sauce on each breast. Garnish with parsley.
Courtesy of ROBBIE WARINNER From: Karen Mintzias Date: 10-02-93 Submitted By BARRY WEINSTEIN On 08-23-95