CHEF JEFF — ONE BYTE AT A TIME: Fried ChickenThis comes from “The Bonne Femme Cookbook.”
By: Herald Staff Report,
This comes from “The Bonne Femme Cookbook.”
4 boneless, skinless chicken breast halves
Salt, freshly ground pepper
1 tablespoon butter
1 shallot, finely chopped
½ cup low-sodium broth
½ cup Calvados
2 small tart apples, peeled, cored, cut into ¼-inch slices
¼ to ½ cup heavy cream
2 tablespoons snipped fresh parsley or chives or combo
Place breasts, one at a time, between 2 sheets of plastic wrap; pound to ¼-inch thick. Season with salt, pepper. Melt butter in skillet over medium-high heat. Add chicken; cook, turning once, until no longer pink inside. Transfer to platter; cover with foil. Saute shallot in skillet until translucent. Remove pan from heat; pour in broth, Calvados. Return pan to heat. Heat to boil, stirring to loosen any browned bits. Add apples; season with salt to taste. Let mixture boil until liquid is reduced to ¼ cup, turning apples occasionally, about 4 minutes. Stir in ¼ cup cream. Boil until sauce thickens, apples are crisp-tender. Spoon sauce, apples over chicken; sprinkle on herbs.
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