Glazed Chicken With Apples

Glazed Chicken with Apples

OK, I haven't had time to run this through a calculator yet but this dish is TO DIE FOR! 

Serves 4- freezes well

4 chicken breasts
1/4 cup flour
olive oil
2 tbs butter
4 tbs brandy or applejack
1/2 cup chicken stock
1 3/4 cup apple cider
1 stick cinnamon
2 tsp cornstarch
1 tbs water
3 apples
1 tbs Brown sugar
1 tsp lemon juice

Pound chicken breast to 1/4 inch thickness. Dredge lightly in flour and season with salt and pepper.

Heat olive oil in skillet and cook chicken breasts until cooked through and golden brown. Remove chicken breasts from pan.

After removing chicken pieces, deglaze the pan with 4 tbs applejack or brandy and pour in the 1/2 cup chicken stock, 1 3/4 cup apple cider and the cinnamon stick. Cook until reduced to 1 cup. Add dash of salt to taste. Mix 2 tsp cornstarch with 1 tbs cold water and add to sauce to thicken to a glaze like consistency. Strain.

Peel and core apples and slice thinly. Heat saute' pan over medium heat. Add 2 tbs butter. When butter is melted, add the apple slices. Sprinkle 1 tbs of brown sugar and 1 tsp lemon juice over the apple slices. saute' apples until tender. Remove from heat and cool.

Serve warm or freeze.

Reheating instructions. Heat in sauce pan, covered, over med-low heat, stirring occasionally until hot.


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