Chicken Calvados

Ingredients:

4 boneless, skinless chicken breast halves (about 1 1/4 pounds total)

Salt and freshly ground black pepper to taste

1 tbsp unsalted butter

1 large shallot, finely chopped (about 1/4 cup)

1/2 cup low-sodium chicken broth

1/2 cup Calvados or apple brandy or 1/2 cup apple juice or cider and 1/2 cup white wine

2 small tart apples, peeled, cored, and cut into 1/4-inch slices

1/4 to 1/2 cup heavy cream

2 tbsp snipped fresh parsley or chives, or a combination

Preparation:

  1. Place the chicken breasts, one at a time, between two sheets of plastic wrap and pound to 1/4-inch thickness. (Alternatively, you can halve each breast horizontally, or butterfly them). Season both sides with salt and pepper.
  2. In a large skillet, melt the butter over medium-high heat. Add the chicken (in batches, if necessary) and cook, turning once, until no longer pink inside, 6 to 8 minutes (reduce the heat to medium if the meat browns too quickly). Transfer the chicken to a platter and cover with foil to keep warm.
  3. Stir in the shallot and sauté briefly, until translucent. Remove the pan from the heat and add the broth and Calvados, taking care not to let the liquid spatter. Return the pan to the heat and bring to a boil, stirring with a wire whisk to loosen any browned bits from the bottom of the pan. Add the apples. Let the mixture boil until the liquid is reduced to 1/4 cup, turning the apples occasionally - this should take about 4 minutes, depending on the heat and your pan size; it will take closer to 7 minutes if you substitute apple juice and wine for the Calvados.
  4. Stir in 1/4 cup cream and boil until the sauce thickens and the apples are crisp-tender. For a creamier sauce, add more cream, 1 tablespoon at a time, and continue to boil until the sauce thickens to the desired consistency. Season the sauce with additional salt and pepper. Arrange the chicken on four dinner plates, spoon the sauce and apples over the chicken, sprinkle with the parsley, and serve.

Makes 4 servings

Recipe courtesy of the Bonne Femme Cook Book by Wini Moranville