Chicken With Apples and Brandy

Use brandy or calvados for this recipe. If you prefer to cook without brandy..just leave it out. For a gluten-free version- use gf stock and gf flour ( I use a fine brown or regular rice flour and Massell brand stock). If you dont have a non-stick frypan you may need to use a little more oil. I like to serve with veges and rice on the side Calvados is an apple flavoured brandy from the Calvados region of France

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  medium shallots, finely chopped
• 4  teaspoons olive oil
• 2  granny smith apples, peeled and cored cut into 5mm slices or 2  tart green apples
• 1  cup  apple juice
• 3⁄4 cup  chicken stock
• 4  teaspoons brandy or 4  teaspoons calvados
• 1⁄4 cup plain flour (can use other gluten-free general purpose flour) or 1⁄4 cup  fine  rice flour (can use other gluten-free general purpose flour)
• 1⁄2 teaspoon black pepper
• 4  chicken breast fillets (approx 150 grams each)
• 3  tablespoons  cream

Directions

1. Add 2 teaspoons of oil to a large fnon-stick rying pan and heat on medium-high. Saute the shallots until soft. Add the apples and saute until lightly browned. Add the apple juice, stir until the apples are tender-about 5 minutes. Transfer to a medium bowl and set aside. Clean the pan.
2. Using a large plastic bag, combine the flour and pepper. Add the chicken breasts and coat evenly.
3. Again using the frypan- heat the remaining two teaspoons of oil over medium-high heat. Add the chicken breasts (but dont add any excess seasoned flour). Cook on both sides until almost cooked through.
4. Return the apple mix to the pan and bring to the boil. Reduce heat and simmer for 2 minutes.
5. Stir in the cream. Serve.