Chicken Saute with Apples and Chestnuts |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Great dinner for an intimate dinner for 4 or a romantic dinner for 2 Ingredients:
4 boneless chicken breast halves (with main wing bone attached) |
1 teaspoon salt |
1 fresh lemon juice, of |
2 tablespoons oil |
6 tablespoons clarified butter |
1 shallot, minced |
1/4 cup apple brandy (calvados) |
1/2 cup white wine |
2 apples, peeled and cut in eighths |
2 tablespoons sugar |
8 cooked chestnuts |
1/4 cup heavy sweet cream |
salt |
white pepper |
Directions:
1. Season the chicken on both sides with salt and a sprinkling of lemon juice.
2. Heat a heavy, large skillet with 2 Tbs oil and four Tbs clarified butter.
3. Stir in shallot and place breasts of chicken in the skillet.
4. Keep heat moderate and gently brown the chicken on both sides, turning several times.
5. This will take about 10 minutes Heat the apple brandy to just warm and pour over chicken, and ignite.
6. BE CAREFUL (If it worries you omit this step) Pour on the wine and cover skillet.
7. Continue to cook chicken for 10 more minutes In the meantime, melt the remaining 2 Tbs of butter in a smaller skillet.
8. Saute sliced spples, sprinkling them with sugar.
9. Turn apple slices once; add chestnuts to apples and continue to heat over flame.
10. Place chicken breasts on a heated serving platter.
11. Reduce liquid in the pan by continuing to simmer it for two minutes.
12. Add cream, taste, and adjust seasoning with salt and white pepper, if necessary.
13. Simmer for 2-3 minutes.
14. Pour sauce over chicken; place apple slices and chestnuts around chicken for garnish.
15. Serve at once.
16. How to clarify butter: Clarified butter is sweet or salt butter, simmered slowly in order to evaporate the water and remove milk solids.
17. At first a foam will appear, let it continue to simmer until brown specks settle to the bottom and a skin appears on top.
18. Do not allow melted butter to brown, keep the flame low.
19. Remove skin or film on the top and allow to cool.
20. Strain clarified butter, being sure not to include brown sediment.
21. Prepare a large quantity because clarified butter keeps indefinitely in a covered container.
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