In a bowl combine well the flour and the thyme and in the mixture dredge the chicken, shaking off the excess. In a skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the chicken, patted dry, for 2 to 3 minutes on each side, or until it is browned lightly. Add the brandy, deglaze the skillet, scraping up any brown bits, and boil the mixture for 2 minutes. Stir in the mushrooms, the pecans, the apples, and the shallot and cook the mixture for 2 minutes. Add the apple juice and the cream and cook the mixture for 2 to 3 minutes, or until the sauce is thickened slightly and the chicken is just cooked through. Transfer the chicken with a slotted spoon to 2 heated plates and spoon the sauce over it. Serves 2. Gourmet February 1990
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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 841 (67%)|
|Amt Per Serving||% DV|
|Total Fat 93.5g||125 %|
|Saturated Fat 29.1g||146 %|
|Monounsaturated Fat 39.4g|
|Polyunsanturated Fat 20.2g|
|Cholesterol 122.3mg||38 %|
|Sodium 255.1mg||9 %|
|Potassium 535.2mg||14 %|
|Total Carbohydrate 59.5g||18 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 56.2g|
|Protein 6.6g||9 %|
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Calories per serving: 1264
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