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Add a photoServings: 4
Ingredients
- 4 x Chicken Portions
- 40 gm Butter
- 6 Tbsp. Calvados
- 4 Tbsp. Chicken Stock
- 250 ml Double Cream
- 25 gm Toasted Flaked Almonds Flour with salt and pepper, (for dusting)
- 4 x MAIN COURSE Apples
- 50 gm Melted Butter
Directions
- 1. Dust the chicken pcs in seasoned flour and fry in the 40g of butter, over a moderate heat, till golden.
- 2. Turn the chicken pcs over occasionally to ensure an even colour.
- Sprinkle the chicken with half of the Calvados and the chicken stock.
- 3. Cover the pan tightly and simmer for 30 min or possibly till the chicken is tender. Remove the chicken and keep hot.
- 4. Add in the remaining Calvados to the pan, scraping up any brown bits from the bottom and the cream.
- 5. Stir till heated through and then season to taste. Spoon the sauce over the chicken and serve with the toasted almonds and the apple wedges.
- Apple Wedges
- 6. Cut the apples into thick wedges removing the cores but leaving the skins on.
- 7. Heat the butter in a frying pan and cook the apples till warm and golden brown. Be careful when turning them in the pan not to break them up.
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