Ingredients Jump to Instructions ↓

  1. 6 Chicken breasts - boned

  2. Salt

  3. Ground black pepper

  4. 2 tablespoons 30ml Olive oil

  5. 1/2 cup 99g / 3 1/2oz Unsalted butter - (1 stick) - softened, divided

  6. 3 Golden Delicious apples - peeled

  7. 1/4 cup 49g / 1.7oz Clarified butter

  8. Portion of melted butter)

  9. 1/2 cup 46g / 1.6oz Minced shallot

  10. 1/3 cup 78ml Calvados - seeNote

  11. 2/3 cup 157ml Chicken broth

  12. 1 cup 237ml Heavy cream

  13. 2 tablespoons 30ml Minced fresh parsley

  14. 2 tablespoons 30ml Minced fresh chives

  15. 1 1/2 teaspoons 7 1/2ml Minced fresh tarragon

Instructions Jump to Ingredients ↑

  1. * Note: Calvados is very difficult to find in the St. Louis area, but it is available at Kopperman's Specialty Foods and Delicatessen, a shop in the Central West End. The brandy, however, is pricey; you may want to settle for apple schnapps.

  2. Preheat oven to 400 degrees.

  3. Season chicken to taste with salt and pepper. Saute in oil in a large ovenproof skillet over medium-high heat for 2 to 3 minutes on each side. Pour off fat; add 2 tablespoons butter. Transfer skillet to oven and bake, basting frequently, for 5 to 7 minutes or until crisp and spongy to the touch. Place chicken on a plate and keep warm. Reserve skillet and fat.

  4. Halve apples lengthwise; cut crosswise into thick slices. Cook apple in clarified butter in another skillet, turning frequently, over medium heat for 8 to 10 minutes or until golden. Keep warm.

  5. In skillet used to cook chicken, pour off all but 1 tablespoon fat. Add shallot; cook until softened. Add Calvados to skillet; cook, scrapping up browned bits, until liquid is reduced to 2 tablespoons. Add broth; cook until liquid is reduced to 1/3 cup. Stir in cream; cook, stirring frequently, until thickened. Remove from heat.

  6. Cut remaining 6 tablespoons butter into small pieces. Stir butter, parsley, chives and tarragon into sauce. Season with salt and pepper. Place skillet in a pan of hot water to keep sauce warm. Cut chicken diagonally into 1/4-inch slices. Spread sauce on a serving platter. Arrange chicken and apple slices alternately on platter.

  7. Yields 6 servings.

  8. Tester's note: Good entree with a very rich sauce. For family members who preferred less fat, we also made a sauce of leftover broth mixed with herbs.


Send feedback