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Name: Chicken And Almonds in a Calvados Sauce with Apples
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 25 g Toasted Flaked Almonds; 4 tb Chicken Stock; 40 g Butter; 6 tb Calvados; Flour with salt and pepper;; 4 Chicken Portions; 250 ml Heavy Cream

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INGREDIENTS

25 g Toasted Flaked Almonds
4 tb Chicken Stock
40 g Butter
6 tb Calvados
Flour with salt and pepper;
4 Chicken Portions
250 ml Heavy Cream

Servings

INSTRUCTIONS

MMMMM-----------------------APPLE GARNISH---------------------------- 4 MAIN COURSE Apples 50 g Melted Butter 1. Dust the chicken pieces in seasoned flour and fry in the 40g of butter, over a moderate heat, until golden brown. 2. Turn the chicken pieces over occasionally to ensure an even colour. Sprinkle the chicken with half of the Calvados and the chicken stock. 3. Cover the pan tightly and simmer for 30 minutes or until the chicken is tender. Remove the chicken and keep warm. 4. Add the remaining Calvados to the pan, scraping up any brown bits from the bottom and the cream. 5. Stir until heated through and then season to taste. Spoon the sauce over the chicken and serve with the toasted almonds and the apple wedges. Apple Wedges 6. Cut the apples into thick wedges removing the cores but leaving the skins on. 7. Melt the butter in a frying pan and cook the apples until hot and golden. Be careful when turning them in the pan not to break them up. NOTES : Chef:Greg Robinson

NOTES

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Chicken And Almonds in a Calvados Sauce with Apples

25 g Toasted Flaked Almonds
4 tb Chicken Stock
40 g Butter
6 tb Calvados
 Flour with salt and pepper;
4 Chicken Portions
250 ml Heavy Cream

MMMMM-----------------------APPLE GARNISH----------------------------      4    MAIN COURSE Apples     50 g  Melted Butter   1. Dust the chicken pieces in seasoned flour and fry in the 40g of  butter, over a moderate heat, until golden brown.    2. Turn the chicken pieces over occasionally to ensure an even colour.  Sprinkle the chicken with half of the Calvados and the chicken stock.    3. Cover the pan tightly and simmer for 30 minutes or until the  chicken is tender. Remove the chicken and keep warm.    4. Add the remaining Calvados to the pan, scraping up any brown bits  from the bottom and the cream.    5. Stir until heated through and then season to taste. Spoon the  sauce over the chicken and serve with the toasted almonds and the  apple wedges.    Apple Wedges    6. Cut the apples into thick wedges removing the cores but leaving the  skins on.    7. Melt the butter in a frying pan and cook the apples until hot and  golden. Be careful when turning them in the pan not to break them up.        NOTES : Chef:Greg Robinson

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Nutrition

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Serving Size: 1 Serving (1019g)
Recipe Makes: 4 servings

Calories: 2254
Calories from Fat: 1458 (65%)

Amt Per Serving		% DV

	Total Fat 162g	216 %
	Saturated Fat 52.4g	262 %
	Monounsaturated Fat 65.1g
	Polyunsanturated Fat 31.3g
Cholesterol 755.5mg		232 %
Sodium 756.7mg		26 %
Potassium 1843.3mg		49 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 2.4g
Protein 174g		249 %
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.

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Calories per serving: 2254

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