Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Main Courses | Main Courses
Special diet :
10 mL (2 tsp) vegetable oil
4 skinless, boneless chicken breast halves (500 g/1 lb total)
30 mL (2 tbsp) plus 5 mL (1 tsp) flour
3 scallions, thinly sliced
375 g (3/4 lb) McIntosh, Cortland, or Empire apples, peeled, halved, and thinly sliced
375 g (3/4 lb) Granny Smith or Crispin apples, peeled, halved, and thinly sliced
45 mL (3 tbsp) applejack, Calvados, or brandy
175 mL (3/4 cup) chicken broth
2 mL (1/2 tsp) each salt and pepper
1 mL (1/4 tsp) dried sage
45 mL (3 tbsp) reduced-fat sour cream
30 mL (2 tbsp) chopped parsley
In a large nonstick skillet, heat the oil over moderate heat. Dredge the chicken in 30 mL (2 tbsp) of the flour, shaking off the excess. Sauté the chicken for 3 minutes per side or until golden brown. Transfer the chicken to a plate.
Add the scallions to the pan and cook for 1 minute or until tender. Add the apples and sauté for 5 minutes or until lightly browned. Remove the pan from the heat and add the applejack. Return the pan to the heat and cook for 30 seconds or until the liquid has evaporated.
Add 50 mL (1/4 cup) of the broth and 1 mL (1/4 tsp) each of the salt and pepper to the pan and simmer gently for 4 minutes or until the apples are tender but not falling apart. Remove with a slotted spoon; set aside.
Add the remaining 125 mL (1/2 cup) broth to the pan along with the sage and the remaining 1 mL (1/4 tsp) each salt and pepper. Bring to a boil. Reduce to a simmer, return the chicken to the pan, cover, and cook for 5 to 7 minutes or until the chicken is cooked through.
Return the apples to the pan and simmer gently for 1 minute or until heated through. In a small bowl, whisk together the sour cream and the remaining 5 mL (1 tsp) flour. Stir it into the pan and simmer, stirring constantly, for 2 minutes or until lightly thickened. Stir in the parsley.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:180