Number of servings :
Cooking time: 20 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
2 medium shallots, finely chopped
2 tart apples, peeled and cut into 5 mm slices
1 cup apple juice
3⁄4 cup reduced-salt chicken stock
1 tablespoon Calvados (apple brandy) or apple juice
1⁄4 cup all-purpose flour
1⁄2 teaspoon freshly ground black pepper
4 chicken breasts, about 150 g each
2 tablespoons reduced-fat cream
- Lightly coat a large frying pan with nonstick cooking spray and set over medium-high heat. Sauté the shallots until soft, about 2 minutes.Add the apples and sauté until lightly browned, about 3 minutes.
- Add the apple juice, stock and Calvados. Cook, stirring, until the apples are tender, 5 minutes. Transfer to a medium bowl. Wipe the frying pan clean.
- Meanwhile, combine the flour and pepper on a sheet of parchment paper. Coat the chicken breasts with the seasoned flour, pressing with your hands so the flour adheres and the chicken is flattened evenly.
- Lightly coat the frying pan again with cooking spray and set over medium-high heat. Cook the chicken until browned and almost cooked through, about 3 minutes on each side. Return the apple mixture and any juices to the frying pan and bring to a boil. Reduce the heat and simmer for 2 minutes. Stir in the cream, remove from heat and serve.
Imported on 2011-01-20 20:26:46 — Original ID:527