Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Chicken breasts; boned and halved |
| ¼ teaspoon | Each: oregano; rosemary, marjoram (dried) |
| 1 \N | Bayleaf |
| ¼ cup | Soy sauce |
| \N \N | Juice of 1 lemon |
| 1 cup | Dry white wine |
| 2 \N | Tart apples; peeled and thinly sliced |
| 2 tablespoons | Butter |
| ½ cup | Fresh cream or heavy cream; optional |
| \N \N | Freshly ground pepper; to taste |
Marinate chicken in herbs, soy and lemon juice for 1½ hour in the fridge Drain chicken. Melt butter and cook chicken for 15 minutes. Add sliced apples and cook until almost dark. Stir in wine and pepper and simmer for 5 minutes. Add cream. bring to a boil . Serve Serving Ideas : Serve with lemon pilaff Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #775 by Leon & Miriam Posvolsky <miriamp@...> on Sep 07, 1997