Ingredients Jump to Instructions ↓

  1. 6 Chicken breasts

  2. 1 Onion - cut in half and then Sliced thinly

  3. 1 Apple - sliced sweet, hard

  4. 2 cups 125g / 4.4oz Chicken bouillon

  5. 6 tablespoons 90ml Oil

  6. 1 tablespoon 15ml Butter

  7. 2 tablespoons 30ml Brandy* - good

  8. 1 cup 237ml Cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions *We use Calvados. You don't have to. Melt butter with oil. Salt and pepper chicken and saute in oil until golden brown and 3/4 done. Remove chicken and place on paper towels to drain. Drain most of remaining oil out of frying pan. In the remaining one tablespoon of oil, saute onions and apples until tender and light golden brown. Add bouillon and cook apples and onions until liquid is reduced by half. Add chicken and simmer until chicken is cooked through. Remove chicken, add brandy. Simmer for 2 minutes. Remove from heat and add cream. Return chicken to cream sauce and heat VERY GENTLY for five minutes. Do not boil or cream will curdle!! Serve over rice. NOTES : Barb fixed this for us one night when were in Switzerland visiting them in October, 1995. It was delicious.


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