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Try this Chicken Escalopes with Sweet And Sour Apple And Sage Comp recipe, or contribute your own. "Chicken" and "Cant" are two of the tags cooks chose for Chicken Escalopes with Sweet And Sour Apple And Sage Comp.
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MMMMM-------------------FOR THE APPLE COMPOTE------------------------ 50 g Light muscovado sugar 1/2 Red onion; finely chopped 2 Red-skinned eating apples 1 tb Lemon juice 2 Fresh tomatoes 150 ml Red wine 1 sm Bunc fresh sage or 1 tsp -dried 25 g ButterMMMMM------------------FOR THE FONDANT POTATOES----------------------- 2 Medium-sized potatoes approx -150g/5oz; par-boiled for 10 ; each, minutes 150 ml Vegetable or chicken stock; -heated to boiling ; point 1 pn Saffron or 1/4 tsp turmeric 1 tb Dried chives Knob of butter 1 Heat a griddle pan. Melt the butter in a frying pan and fry the onions for the compote. 2 Core the apples and cut into chunky slices or dice. Add to the onions with the sugar and wine, and cook until the apples soften. 3 Place the chicken breasts between two sheets of greaseproof paper and flatten with a rolling pin to make them into thin escalopes. 4 Crush the garlic into the olive oil and brush both sides of the escalopes with oil. Season well and cook for 10-15 minutes, depending on the thickness, turning once. 5 Cut the potatoes into thick slices approximately 1cm/ 1/2" thick, keeping the skins on. Mix the stock with the saffron and chives. 6 Put the potatoes into a shallow pan and pour the boiling stock around the potatoes. 7 Place a little knob of butter on top of each slice and season well. Simmer for 10 minutes until the stock has been absorbed and the potatoes are tender. 8 Skin two tomatoes. Make a cross in the top and plunge into boiling water or place in the gas flame. Remove the skin, cut in half, de-seed with a teaspoon and dice finely. 9 Add to the compote. Chop the sage and add to the pan. Reserve a couple of leaves for garnish. Serve the chicken with the compote and the potatoes. Recipe by: Cant Cook Wont Cook
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