(based on a recipe at foodnetwork.com)
4 boneless skinless chicken breasts
1 apple, cored and sliced (peeled or unpeeled)
¼ c butter
½ c heavy (whipping) cream or sour cream
½ c white wine or ½ c apple juice
1 t thyme
Pan fry chicken in half the butter just until no longer pink
in the middle, turning once to brown both sides. Remove chicken from pan and
keep in a warm place or cover with foil. Add the rest of the butter, apples and
thyme and fry until the apples are as crisp or tender as you like. Pour apples
over the chicken and keep warm. Deglaze the pan with wine, cider or juice,
scraping all the browned bits off the bottom.
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