Cook Time: 35 minutes
Ingredients:
- 4 to 6 chicken breast halves
- 3 large apples, peeled, cored and quartered
- 3 tablespoons butter, divided
- 1/4 cup chopped green onion
- 1/2 teaspoon dried leaf basil
- 3/4 cup dry white wine
- 1 1/2 teaspoons salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
- 1 teaspoon all-purpose flour
- 2 tablespoons dry sherry or brandy
- 2 egg yolks
Preparation:
Trim excess fat from chicken breasts; rinse and pat dry. In a large heavy skillet, melt 2 tablespoons of the butter over medium heat; add chopped onion and basil and sauté for a few minutes, or until onion is tender. Add 2 or 3 chicken breasts to the skillet; Sauté chicken for 15 minutes, or until golden. Add remaining butter and remaining chicken breasts; saute for 15 minutes, or until golden.Return all chicken to the skillet; add apple. Cook over medium low heat, uncovered, stirring occasionally, about 5 minutes. Add 1/4 cup of wine; cook for 5 longer. Add remaining 1/2 cup of wine, salt, pepper, and nutmeg; continue cooking until apple is tender.
In a small bowl, combine cream, flour, sherry or brandy, and egg yolks; stir well. Pour over chicken; cook slowly for 5 to 10 minutes longer, or until sauce is hot and slightly thickened.
Chicken recipe serves 4 to 6.
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