Ingredients Jump to Instructions ↓

  1. 4 to 6 boneless chicken breast halves

  2. 3 large apples, peeled, cored, and cut in 1-inch wedges

  3. 3 tablespoons butter, divided

  4. 1/4 cup chopped green onion

  5. 1/2 teaspoon dried leaf basil

  6. 3/4 cup dry white wine

  7. 1 1/2 teaspoons salt

  8. 1/8 teaspoon black pepper

  9. 1/4 teaspoon ground nutmeg

  10. 1 cup heavy cream

  11. 1 teaspoon all-purpose flour

  12. 2 tablespoons dry sherry or brandy

  13. 2 egg yolks

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

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

  5. 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.

  6. Chicken recipe serves 4 to 6.

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