Try this Chicken Breasts with Apples And Calvados Sauce recipe, or contribute your own.
Suggest a better description* Note: Calvados is very difficult to find in the St. Louis area, but it is available at Koppermans Specialty Foods and Delicatessen, a shop in the Central West End. The brandy, however, is pricey; you may want to settle for apple schnapps. Preheat oven to 400 degrees. Season chicken to taste with salt and pepper. Saute in oil in a large ovenproof skillet over medium-high heat for 2 to 3 minutes on each side. Pour off fat; add 2 tablespoons butter. Transfer skillet to oven and bake, basting frequently, for 5 to 7 minutes or until crisp and spongy to the touch. Place chicken on a plate and keep warm. Reserve skillet and fat. Halve apples lengthwise; cut crosswise into thick slices. Cook apple in clarified butter in another skillet, turning frequently, over medium heat for 8 to 10 minutes or until golden. Keep warm. In skillet used to cook chicken, pour off all but 1 tablespoon fat. Add shallot; cook until softened. Add Calvados to skillet; cook, scrapping up browned bits, until liquid is reduced to 2 tablespoons. Add broth; cook until liquid is reduced to 1/3 cup. Stir in cream; cook, stirring frequently, until thickened. Remove from heat. Cut remaining 6 tablespoons butter into small pieces. Stir butter, parsley, chives and tarragon into sauce. Season with salt and pepper. Place skillet in a pan of hot water to keep sauce warm. Cut chicken diagonally into 1/4-inch slices. Spread sauce on a serving platter. Arrange chicken and apple slices alternately on platter. Yields 6 servings. Testers note: Good entree with a very rich sauce. For family members who preferred less fat, we also made a sauce of leftover broth mixed with herbs. Recipe Source: St. Louis Post-Dispatch - 10-19-1998 From "Savour St. Louis: A Blending of Tastes and Cultures," by Barnes Hospital Auxiliary (Wimmer Companies, 1996) Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (1258g) | ||
Recipe Makes: 6 | ||
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Calories: 2101 | ||
Calories from Fat: 1082 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.3g | 160 % | |
Saturated Fat 71.1g | 355 % | |
Monounsaturated Fat 31.7g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 839.3mg | 258 % | |
Sodium 796.2mg | 27 % | |
Potassium 2656.7mg | 70 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 16.7g | ||
Protein 220.4g | 315 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2101
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