Chicken Saute with Apples and Chestnuts

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season the chicken on both sides with salt and a sprinkling of lemon juice.
  • Heat a heavy, large skillet with 2 Tbs oil and four Tbs clarified butter.
  • Stir in shallot and place breasts of chicken in the skillet.
  • Keep heat moderate and gently brown the chicken on both sides, turning several times.
  • This will take about 10 minutes Heat the apple brandy to just warm and pour over chicken, and ignite.
  • BE CAREFUL (If it worries you omit this step) Pour on the wine and cover skillet.
  • Continue to cook chicken for 10 more minutes In the meantime, melt the remaining 2 Tbs of butter in a smaller skillet.
  • Saute sliced spples, sprinkling them with sugar.
  • Turn apple slices once; add chestnuts to apples and continue to heat over flame.
  • Place chicken breasts on a heated serving platter.
  • Reduce liquid in the pan by continuing to simmer it for two minutes.
  • Add cream, taste, and adjust seasoning with salt and white pepper, if necessary.
  • Simmer for 2-3 minutes.
  • Pour sauce over chicken; place apple slices and chestnuts around chicken for garnish.
  • Serve at once.
  • How to clarify butter: Clarified butter is sweet or salt butter, simmered slowly in order to evaporate the water and remove milk solids.
  • At first a foam will appear, let it continue to simmer until brown specks settle to the bottom and a skin appears on top.
  • Do not allow melted butter to brown, keep the flame low.
  • Remove skin or film on the top and allow to cool.
  • Strain clarified butter, being sure not to include brown sediment.
  • Prepare a large quantity because clarified butter keeps indefinitely in a covered container.
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