Chicken With Apples In Cream

Chicken With Apples In Cream


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

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.

B-man :wink: