Chicken With Apple-Brandy Cream Sauce
- 3 tablespoons butter
- 4 boneless skinless chicken breast halves
- Salt to taste
- Freshly-ground black pepper to taste
- All-purpose flour
- 3 Golden Delicious apples peeled, cored, and sliced
- 1/2 cup applejack or Calvados
- 1/4 cup brandy
- 1 cup whipping cream
Melt butter in large, heavy skillet over medium-high heat. Season chicken with salt and pepper. Coat with flour, shaking off excess. Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side. Transfer to platter.
Transfer all but 1 tablespoon butter from skillet. Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes. Using a slotted spoon, transfer apples to platter with chicken.
Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper. Return chicken and apples to skillet and heat through, about 2 minutes.
Arrange chicken on plates. Spoon apples and sauce over chicken and serve.
This recipe yields 6 servings.