Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 lb Cut up chicken 1/4 ts Salt
1/4 c Flour 1/2 c Chicken broth
2 tb Vegetable oil 1/2 c Dry white wine
1 tb Butter 1/3 c Whipping cream
5 md Shallots, peeled and thinly 3 Granny Smith apples *
-sliced 1 ts Grainy mustard
1/2 ts Dried thyme, crumbled Freshly ground black pepper
1/2 c Brandy 2 ts Finely chopped parsley

* cored and each cut into 12 sections 1. Dredge chicken in flour.
Heat oil in a heavy 10-inch frying pan over medium heat. Add chicken
in several batches, browning well on all sides. Remove chicken.

2. Add butter, shallots and thyme. Cook until shallots begin to
soften, about 3 to 4 minutes. Add brandy and cook for 2 minutes.
Add chicken and sprinkle with salt. Pour broth and wine over
chicken. Cover and simmer 30 minutes.

3. Remove breast pieces from pan to a serving platter. Hold in a
warn oven covered with foil. Cover pan and cook an additional 5
minutes. Add remaining chicken to platter.

4. Add cream and apples to pan, cover and simmer 5 to 7 minutes,
stirring occasionally. Apples should be tender but not mushy.

5. Place apples around chicken. Bring pan juices to a boil for 2
to 3 minutes, or until thickened. Remove from heat and stir in
mustard.

6. Pour sauce over chicken and apples. Garnish with pepper and
parsley.

Browse by categories