Zutaten für Chicken In The Orchard
- Chicken Breasts
- Mcintosh Apples
- 4 tablespoons butter
- Shallots
- Dried Basil
- Dry White Wine
- 1/2 teaspoon salt
- Cracked Black Pepper
- Pinch of freshly grated nutmeg
- Heavy Cream
- 1 tablespoon all-purpose flour
- 1 tablespoon cognac (optional)
- 2 large egg yolks
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Zubereitung von Chicken In The Orchard
- Wash and pat 2 lbs boneless, skinless chicken breasts dry with paper towels.
- Trim excess fat from chicken breasts with kitchen scissors.
- Pare, core, and quarter 2 large apples (such as Honeycrisp or Gala).
- In a large, heavy skillet, melt 2 tablespoons of butter over medium heat.
- Add 1/2 cup finely chopped shallots and 2 tablespoons chopped fresh basil. Cook until shallots are translucent, about 3-5 minutes.
- Add half of the chicken breasts to the skillet. Sauté for 7-8 minutes per side, until golden brown.
- Remove chicken from skillet and set aside.
- Add 2 more tablespoons of butter to the skillet. Add the remaining chicken breasts and sauté for another 7-8 minutes per side, until golden brown.
- Return all chicken breasts to the skillet.
- Add the quartered apples to the skillet. Cook gently, uncovered, and stirring occasionally, for 5 minutes.
- Add 1/4 cup dry white wine (such as Sauvignon Blanc). Cook for 2 minutes.
- Add another 1/4 cup white wine and cook for another 2 minutes.
- Add the remaining 1/4 cup white wine, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of freshly grated nutmeg.
- Continue cooking until the apples are tender, about 5-7 minutes.
- Meanwhile, in a small bowl, whisk together 1/2 cup heavy cream, 1 tablespoon all-purpose flour, 1 tablespoon cognac (optional), and 2 large egg yolks.
- Pour the cream mixture over the chicken and apples in the skillet.
- Cook gently for 5 minutes, or until the sauce has slightly thickened.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
45g
Fat
114g
Carbs
6g
