Dinner tonight: chicken with apples

June 30, 2015

Looking for a meal that can be on the table in 30 minutes yet is elegant enough for a dinner party? This chicken and apple dish looks and tastes like it comes from a fine French bistro, but with far healthier ingredients.

Dinner tonight: chicken with apples

A triple shot of apples, apple juice and Calvados (a French apple brandy) gives it intense autumnal flavours. This dish pairs well with lightly buttered egg noodles and a sprinkling of fresh parsley.

Prep time 10 min

Cook time 20 min

Serves 4

  • 2 shallots, finely chopped
  • 2 tart apples, peeled and cut into 1/2 cm (1/4 in) slices
  • 250 ml (1 c) apple juice
  • 175 ml (3/4 c) reduced-sodium chicken broth
  • 15 ml (1 tbsp) Calvados
  • 50 ml (1/4 c) all-purpose flour
  • Salt
  • 2 ml (1/2 tsp) freshly ground black pepper
  • 4 skinless, boneless chicken breast halves (150 g/5 oz each)
  • 30 ml (2 tbsp) heavy cream
  1. Lightly coat a large, heavy nonstick skillet with nonstick cooking spray and set over medium-high heat. Sauté the shallots until soft, about two minutes.
  2. Add the apples and sauté until lightly browned, about three minutes.
  3. Add the apple juice, broth and Calvados. Cook, stirring, until the apples are tender, about five minutes. Transfer to a medium bowl. Wipe the skillet clean and set aside.
  4. Meanwhile, combine the flour, salt to taste and pepper on sheet of wax paper. Coat the chicken breasts with the flour, pressing with your hands so the flour adheres and the chicken is flattened evenly.
  5. Lightly coat the skillet again with cooking spray. Cook the chicken over medium-high heat until browned and almost cooked through, about three minutes on each side.
  6. Return the apple mixture and any juices to the skillet and bring to a boil. Reduce the heat and simmer two minutes. Stir in the cream and remove from the heat. Serve at once.

Ingenious!

If you can't find Calvados, use applejack, another apple brandy or apple cider. And if you're tired of chicken breasts, turkey cutlets make a fine ­substitute here.

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