Chicken in the Orchard

READY IN: 16mins

This is delicious! A great recipe from McCalls cookbook, about 30 years ago! Some things are timeless! What a wonderful, fragrant pairing-chicken and apples! Ya just gotta try it!

Top Review by Chris Reynolds

This is excellent! In an effort to cut a little of the cholesterol, I omitted the egg yolk and replaced it with two more teaspoons of flour for thickening. I boiled down the sauce, and it turned out great. Such a different way to serve chicken. Thanks for sharing!

Ingredients Nutrition


  1. Wash chicken; dry on paper towels. Trim fat with scissors, if necessary. Pare, core, and quarter apples.
  2. In a large, heavy skillet, heat 2 tablespoons butter; add shallot and basil. Cook shallot until slightly transparent; add half of chicken breasts; sauté over med. heat until golden-about 15 minutes. Remove chicken from skillet. Add the remaining tablespoons butter and remaining chicken; sauté until golden--15 minute.
  3. Return all chicken to skillet; add apple. Cook gently, uncovered and stirring occasionally, 5 minute Add 1/4 Cup of wine, cook several min; add another 1/4 Cup wine; cook several minute longer.
  4. Add remaining wine, the salt, pepper, and nutmeg; continue cooking until apple is tender.
  5. Meanwhile, in small bowl, combine cream, flour, Cognac, and egg yolks; mix well. Pour over chicken. Cook gently 5 more min., or until sauce is slightly thickened.
  6. Serve at once.

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