Chicken Saute with Apples and Chestnuts
"Great dinner for an intimate dinner for 4 or a romantic dinner for 2"
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 boneless chicken breast halves (with main wing bone attached)
- 1 teaspoon salt
- 1 fresh lemon juice, of
- 2 tablespoons oil
- 6 tablespoons clarified butter
- 1 shallot, minced
- 1⁄4 cup apple brandy (Calvados)
- 1⁄2 cup white wine
- 2 apples, peeled and cut in eighths
- 2 tablespoons sugar
- 8 cooked chestnuts
- 1⁄4 cup heavy sweet cream
- salt
- white pepper
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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RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
