Chicken with fruit and brandy cream sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Servings |
| 4 | eaches | 4-ounce boneless skinless |
| Chicken breast halves | ||
| All purpose flour | ||
| (for coating chicken) | ||
| 3 | tablespoons | Unsalted butter |
| /2 | cup | diced honeydew melon |
| /2 | cup | red seedless grapes |
| 10½ | tablespoon | Finely chopped |
| Shallots | ||
| 13 | cups | Plus 2 tablespoon Calvados |
| Or other brandy | ||
| 1 | cup | Whipping cream |
| ½ | cup | Diced cantaloupe |
Directions
: Minced fresh chives
Season chicken with salt and pepper. Dip chicken into flour; shake off excess. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add chicken and saute 3 minutes. Turn chicken over. Add 2 tablespoons shallots and ⅓ cup Calvados and boil until almost all liquid evaporates, about 3 minutes. Using tongs, transfer chicken to plate. Add cream to same skillet and boil until reduced to sauce consistency, about 4 minutes. Return chicken and any accumulated juices on plate to skillet. Simmer until chicken is heated through, about 1 minute. Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Add cantaloupe, honeydew, grapes and remaining ½ tablespoon shallot and saute 1 minute.
Divide chicken breast among plates, spoon fruit over chicken; sprinkle with chives and serve. Bon Appetit, November 1992
Submitted By FRED TOWNER On 12-28-95