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Breast of Chicken in Cream and Apples

Also an excellent recipe for pheasant breasts. Marinate the pheasant breasts overnight in a dry white wine.

8 chicken breasts, dusted in flour
8 tablespoons butter
4 tablespoons minced onions
8 peeled fresh 1/2 inch thick apple rings
1 1/2 cups apple cider
1/2 cup brandy
2 cups whipping cream
salt
pepper

Saute the chicken breasts in the butter with the onion over low heat. Poach the apple rings in the cider until soft, Add the brandy to the chicken and ignite. Add cider left from poaching the apples. Cook at low heat until chicken is tender, about 10 minutes. Add cream and continue cooking until the sauce is thickened. Season to taste. Place chicken on a serving platter, a slice of apple on each piece, and pour sauce over all. Run under the broiler to brown.

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