Chicken breasts with apple brandy
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breast halves,skinned and boned | |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 4 | tablespoons | Butter or margarine |
| 1 | large | Red apple,cored and thickly sliced |
| 3 | tablespoons | Finely chopped shallots |
| ¾ | cup | Half and half |
| ¼ | cup | Apple brandy |
| 2 | tablespoons | Dijon style mustard |
| ¼ | cup | Chopped walnuts |
Directions
Pound each chicken breast half between two sheets of plastic wrap, with the flat side of meat hammer, to ¼" thickness.
Coat with mixture of flour, salt and pepper. Melt 2 Tbs of butter in a large skillet and 2 Tbs in a small skillet. Add chicken to the large skillet and cook over medium heat about 4 or 5 minutes, turning once, until tender and brown. Cook apple slices in the small skillet about 4 minutes. Remove chicken to a platter and keep warm. Add shallots to large skillet and cook over medium heat 3 minutes, until tender. Add half and half, brandy and mustard. Simmer, stirring, 3 minutes to reduce slightly. Pour over chicken; garnish with apple slices and walnuts.
Serves 4.