Calvados Chicken
Serves 2
Ingredients
2 boneless skin-on chicken breasts (about 1 1/2 pounds)
2 TB butter
1 TB olive oil
2 medium tart apples, cored, peeled, and thinly sliced
8 oz mushrooms, quartered or sliced
⅓ cup shallots (about 1 large), finely diced
¼ cup Calvados
1 cup chicken broth
¼ cup heavy cream
1 TB cornstarch, dissolved in 2 TB water
Parsley, chopped and paprika, for garnish
Salt and freshly ground black pepper, to taste
Directions
Set a large skillet over medium-high heat and melt the butter. Season both sides of the chicken with salt and pepper, then gently lay the chicken, skin side down, in the skillet and cook, undisturbed, until the skin is golden and releases from the skillet surface, about 8 minutes. Turn the chicken over and cook another 4-5 minutes, then remove to a plate and set aside.
Reduce the heat to medium, add the apples, and sauté, stirring occasionally, until they just begin to soften and color, 5-7 minutes. Remove to a bowl and set aside.
Add the oil to the pan, then in with the mushrooms and shallots. Sauté until the mushrooms begin to color, stirring occasionally, 7-9 minutes. Pour in the broth, calvados, and cream and heat to a good simmer, scraping up any browned bits from the bottom of the skillet. Stir in the cornstarch mixture and continue cooking, stirring all the while, until the sauce begins to thicken.
Back in with the chicken, skin side up, and the apples. Adjust the heat to maintain a simmer and cook the chicken until it measures 165F in the thickest part of each breast. Remove to a cutting board, taste the sauce and adjust for seasoning, then slice the chicken breasts across the grain and serve with the sauce, garnishing with the chopped parsley and paprika.
Recipe similar to one found at TheFrangloSaxon.com
Serves 2
Ingredients
2 boneless skin-on chicken breasts (about 1 1/2 pounds)
2 TB butter
1 TB olive oil
2 medium tart apples, cored, peeled, and thinly sliced
8 oz mushrooms, quartered or sliced
⅓ cup shallots (about 1 large), finely diced
¼ cup Calvados
1 cup chicken broth
¼ cup heavy cream
1 TB cornstarch, dissolved in 2 TB water
Parsley, chopped and paprika, for garnish
Salt and freshly ground black pepper, to taste
Directions
Set a large skillet over medium-high heat and melt the butter. Season both sides of the chicken with salt and pepper, then gently lay the chicken, skin side down, in the skillet and cook, undisturbed, until the skin is golden and releases from the skillet surface, about 8 minutes. Turn the chicken over and cook another 4-5 minutes, then remove to a plate and set aside.
Reduce the heat to medium, add the apples, and sauté, stirring occasionally, until they just begin to soften and color, 5-7 minutes. Remove to a bowl and set aside.
Add the oil to the pan, then in with the mushrooms and shallots. Sauté until the mushrooms begin to color, stirring occasionally, 7-9 minutes. Pour in the broth, calvados, and cream and heat to a good simmer, scraping up any browned bits from the bottom of the skillet. Stir in the cornstarch mixture and continue cooking, stirring all the while, until the sauce begins to thicken.
Back in with the chicken, skin side up, and the apples. Adjust the heat to maintain a simmer and cook the chicken until it measures 165F in the thickest part of each breast. Remove to a cutting board, taste the sauce and adjust for seasoning, then slice the chicken breasts across the grain and serve with the sauce, garnishing with the chopped parsley and paprika.
Recipe similar to one found at TheFrangloSaxon.com
