New England Chicken

After looking all over the internet for Piper's recipe that was published In Bon Appetit in 1992 and not being able to find it, I managed to find this recipe which looks very similar, from the Latter Day Saints AOL message board. Posting here for safekeeping.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 2  lbs chicken breasts, cut into bite size pieces
• 1  beaten egg, with
• 1⁄2 teaspoon  hot pepper sauce
•  seasoning salt (for dredging)
•  flour (for dredging)
• 2  ripe pears, pared, cored, cut into 1/2-inch wedges
• 1  granny smith apple, pared, cored, cut into 1/2-inch wedges
• 2  tablespoons butter
• 2  celery ribs, cut into 1-inch pieces
• 2  large onions, diced
• 2  cups  chicken stock
• 2⁄3 cup apple cider, reduced
• 1  cup heavy cream
• 1⁄2 teaspoon vanilla extract
• 1⁄3 cup  toasted chopped hazelnuts (optional)
• 2  chopped scallions (optional)

Directions

1. In large skillet heat oil over medium high heat. Dip pieces of chicken breast into seasoned raw egg, dredge well in seasoned flour, then brown chicken, but don't cook all the way. Remove to plate.
2. In drippings, saute fruit 3 minutes; with slotted spoon remove to bowl. In drippings, melt butter, saute celery and onion 5 minutes. Return chicken to pan; add broth and reduced apple cider. Bring to boiling; simmer, covered 20 minutes. Add fruit and any juices; heat thoroughly.
3. You may toss toasted hazelnuts over the top for serving. I've added scallions chopped finely, as this is not a colorful dish,.
4. **For reduced apple cider - Take 2 cups of fresh squeezed or store bought apple cider (not just juice) and boil until it reduces down to about half. Measure 2/3 cup for this recipe. Concentrated flavor!