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Name: Chicken Escalopes with Sweet And Sour Apple And Sage Comp
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 2 Garlic; 1 tb olive oil; 2 Skinless chicken breasts; Salt

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INGREDIENTS

2 Garlic
1 tb olive oil
2 Skinless chicken breasts
Salt

Servings

INSTRUCTIONS

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

NOTES

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Chicken Escalopes with Sweet And Sour Apple And Sage Comp

2 Garlic
1 tb olive oil
2 Skinless chicken breasts
 Salt

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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Nutrition

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Serving Size: 1 Serving (242g)
Recipe Makes: 2

Calories: 281
Calories from Fat: 42 (15%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.9g
Cholesterol 136.9mg		42 %
Sodium 154.2mg		5 %
Potassium 619.6mg		16 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 1.3g
Protein 54.8g		78 %
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: 281

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