Chicken Breasts with Apples in Cream

Trim excess fat from chicken breasts; rinse and pat dry.

In a large heavy skillet, melt 2 tablespoons of the butter over medium heat; add chopped onion and basil and sauté for a few minutes, or until onion is tender. Add 2 or 3 chicken breasts to the skillet; Sauté chicken for 15 minutes, or until golden. Add remaining butter and remaining chicken breasts; saute for 15 minutes, or until golden.

Return all chicken to the skillet; add apple. Cook over medium low heat, uncovered, stirring occasionally, about 5 minutes. Add 1/4 cup of wine; cook for 5 longer.

Add remaining 1/2 cup of wine, salt, pepper, and nutmeg; continue cooking until apple is tender.

In a small bowl, combine cream, flour, sherry or brandy, and egg yolks; stir well. Pour over chicken; cook slowly for 5 to 10 minutes longer, or until sauce is hot and slightly thickened.

Chicken recipe serves 4 to 6.

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