All-purpose flour, for dredging
Kosher salt and ground black pepper, to taste
4 boneless, skinless chicken breasts
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large apple, peeled, cored and cut into 1-inch chunks
1 medium yellow onion, finely chopped
8 mushrooms, stemmed, wiped clean, thinly sliced and cut crosswise in half
cup chicken broth
2 tablespoons calvados, apple jack, or brandy
cup heavy cream
In a shallow bowl, mix the flour with some salt and pepper. With a paper towel, pat dry the chicken breasts dry, then dredge them through the flour, coating both sides lightly and shaking off the excess flour.
In a large, deep skillet over medium-high, heat the butter and oil. When the butter melts, add the chicken breasts, in batches if necessary. Cook for 3 minutes, or until browned on the bottom, then turn and cook an additional 3 minutes.
Add the apple, onion and mushrooms. Season with salt and pepper and stir lightly. Cook for 1 minute.
Add the chicken broth. Bring to a boil, then reduce to a simmer for 10 minutes, until the chicken is nearly cooked through.
Turn the heat to medium-high and add the calvados, boiling until it is almost evaporated (about 1 minute). Add the cream and cook until the cream reduces by a quarter. Season with salt and pepper.
@Recipe nutrition:Nutrition values per serving: 417 calories, 23 g fat (12 g saturated), 19 g carbohydrates, 2 g fiber, 30 g protein, 130 mg cholesterol, 291 mg sodium.
"Around My French Table" by Dorie Greenspan (2010 Houghton Mifflin Harcourt)