2 Reviews

I have the March 1992 Bon Appetit, and love this recipe - hope you check this out: 4 Tbsp. vegetable oil 1 pound boneless, skinless chicken breasts, cut into 3/4-inch wide strips flour (for dredging) 2 pears, pealed, cored, cut into 1/8-inch thick slices 1 bunch green onions, coarsely chopped 3/4 cup apple brandy or brandy 1/2 cup apple cider 1 cup whipping cream Freshly cooked rice 2 Tbsp. chopped fresh parsley Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Dredge chicken in flour, shake off excess. Add to skillet in batches and sauté until cooked through, about 4 minutes. Transfer chicken to plate. Heat remaining 2 tablespoons oil in same skillet. Add pears and green onions to skillet and sauté 8 minutes. Add brandy and apple cider and boil until liquid is reduced to glaze, about 8 minutes. Add whipping cream and simmer until thickened to sauce consistency, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Add chicken and stir to heat through. Spoon rice onto plates. Top with chicken and sauce sprinkle with chopped parsley and serve. (8 servings). From: Bon Appetit, March 1992

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mahlmd October 03, 2015

We lliked the flavour of this but did not like the egg/flour mix on the chicken. With cooking in the liquids it made it soft and slimy feeling. If I make again I will just flour and brown and omit the egg. The direction do not say when to add the cream and I assumed it was to thicken it. I would suggest serving this over rice since it is a very saucy meal or cutting the fruit into smaller pieces and then it would become like a soup. All in all I don't think we would try it again even liking the flavour Made for All New Zaar Cookbook tag Jan 2009

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wicked cook 46 January 26, 2009
New England Chicken