Chicken with Apple Brandy Cream Sauce (Normandy)

CHICKEN WITH APPLE BRANDY CREAM SAUCE (NORMANDY)



INGREDIENTS:

3 TABLESPOONS BUTTER
4 SKINLESS , BONELESS CHICKEN BREAST HALVES
ALL PURPOSE FLOUR
1/2 CUP APPLEJACK OR CALVADOS
1/4 CUP BRANDY
1 CUP WHIPPING CREAM
SALT AND PEPPER TO TASTE
3 GOLDEN DELICIOUS APPLES, PEELED,CORED AND SLICED


INSTRUCTIONS:

MELT BUTTER IN HEAVY LARGE SKILLET OVER MEDIUM-HIGH HEAT. SEASON CHICKEN WITH SALT AND PEPPER. COAT WITH FLOUR, SHAKING OFF EXCESS. ADD CHICKEN TO SKILLET AND SAUTE 4 MIN. ON EACH SIDE. THEN PLACE THE CHICKEN IN A 350-375 DEG. OVEN FOR 10-15 MIN.

POUR OFF ALL EXCEPT ONE TABLESPOON OF BUTTER FROM THE SKILLET. ADD THE APPLES AND BOTH BRANDIES; SIMMER OVER MEDIUM HEAT UNTIL THE APPLES ARE TENDER AND LIQUID IS SLIGHTLY SYRUPY, ABOUT SEVEN MINUTES.USING A SLOTTED SPOON TRANSFER APPLE SLICES TO THE PLATTER WITH THE CHICKEN. ADD CREAM TO SKILLET AND BOIL UNTIL THICKENED TO SAUCE CONSISTENCY,ABOUT 5 MINUTES. SEASON TO TASTE.

RETURN CHICKEN AND APPLES TO SKILLET AND HEAT THROUGH; ABOUT 2 MINUTES. ARRANGE CHICKEN ON PLATES. SPOON APPLES AND SAUCE OVER CHICKEN AND SERVE.