Chicken in the Orchard

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!

• Ready In: 16 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.