Breast of Chicken "jacqeline"

A great chicken dish to serve at a special luncheon, shower or a buffet dinner.

• Ready In: 10 mins
• Serves: 8

Ingredients

• 6  medium boneless chicken breasts
• 1⁄2 cup butter
• 1⁄2 cup  almonds, sliced
• 1⁄2 cup flour
•  salt and pepper
• 3⁄4 cup  chicken stock
• 3⁄4 cup  ruby port
• 1 1⁄2 cups  whipping cream
• 3  large granny smith apples, peeled, cored and cut into sixths

Directions

1. Flatten each chicken breast.
2. Melt 2 tablespoons butter in heavy skillet over medium heat, add almonds and stir till golden -- about 4 minutes.
3. Set aside.
4. Lightly dredge chicken in flour.
5. Melt 4 tbsp butter in heavy skillet over medium heat, add chicken saute and cook till just springy to touch - about 4 minutes, Sprinkle with salt and pepper. Transfer to plate and tent with foil.
6. Add stock and port wine to same skillet and boil till reduced by half, scraping up any browned bits. Add cream and boil till reduced to sauce-like consistency, stirring occasionally.
7. Can be prepared in advance to this point. Place chicken and sauce in rectangular casserole, stirring occasionally.
8. (Casserole and sauce can be frozen at this point for future use.).
9. Melt remaining 2 tbsp butter in skillet over medium heat.
10. Add apples and cook til just tender, stirring frequently - about 5 minutes.
11. Arrange 1 breast of chicken and 3 apple slices on each plate. Taste sauce - adjust seasoning and pour over chicken. Sprinkle with almonds.
12. Serve with rice.
13. If prepared in advance heat oven 325 and heat, covered for 20 minutes.
14. Add apples to plate or arrange on top of casserole if serving from table. If frozen, thaw in microwave (DO NOT COOK) when defrosted place in oven as above.