Prep 15 mins
Cook 1 min
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!
- 3 chicken breasts, halved (about 2 1/2 lbs.)
- 3 mcintosh apples (about 1 1/2 lbs.)
- 3 tablespoons butter or 3 tablespoons margarine
- 2 shallots or 1 small onion, coarsely chopped
- 1⁄2 teaspoon dried basil
- 3⁄4 cup dry white wine
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon cracked black pepper
- 1⁄4 teaspoon nutmeg
- 1 cup heavy cream
- 1 teaspoon flour
- 2 tablespoons cognac or 2 tablespoons brandy
- 2 egg yolks
- Wash chicken; dry on paper towels. Trim fat with scissors, if necessary. Pare, core, and quarter apples.
- 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.
- 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.
- Add remaining wine, the salt, pepper, and nutmeg; continue cooking until apple is tender.
- 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.
- Serve at once.
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!