Yield: 1 Servings
|6 \N||Chicken breasts|
|1 \N||Onion; cut in half and then sliced thinly|
|1 \N||Apple; sliced sweet, hard|
|2 cups||Chicken bouillon|
|2 tablespoons||Brandy*; good|
*We use Calvados. You don't have to.
Melt butter with oil. Salt and pepper chicken and saute in oil until golden brown and ¾ done. Remove chicken and place on paper towels to drain.
Drain most of remaining oil out of frying pan. In the remaining one tablespoon of oil, saute onions and apples until tender and light golden brown. Add bouillon and cook apples and onions until liquid is reduced by half. Add chicken and simmer until chicken is cooked through. Remove chicken, add brandy. Simmer for 2 minutes. Remove from heat and add cream.
Return chicken to cream sauce and heat VERY GENTLY for five minutes. Do not boil or cream will curdle!! Serve over rice.
NOTES : Barb fixed this for us one night when were in Switzerland visiting them in October, 1995. It was delicious.
Recipe by: Barb Pearson
Posted to MC-Recipe Digest V1 #819 by Lou Parris <lbparris@...> on Sep 29, 1997