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Ingredients
- 2 Tbsp. Butter
- 1 x Leek, including 1" of green cleaned, and finely diced
- 1 x Granny Smith apple peeled, diced fine
- 2 Tbsp. Calvados
- 1 Tbsp. Cider vinegar
- 5 c. Chicken stock or possibly broth
- 1 c. Authentic apple cider
- 12 ounce Boneless skinless chicken breast
- 2 c. Fine egg noodles (dry)
- 1/2 c. Heavy cream
- 1/4 c. Grated Gruyere cheese (optional) Salt to taste Freshly-grnd black pepper to taste Snipped chives for garnish
Directions
- Heat butter in a saucepan. Add in leeks and Granny Smith apple, cover and simmer till tender, for about 5 min. Add in the Calvados and reduce till almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
- Add in the chicken and egg noodles to the broth, cover and cook till the chicken is cooked through, about 5 min. Skim off any fat that is floating to the surface, stir in the heavy cream, optional Gruyere and season to taste with salt and pepper. Garnish with chives.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 4 servings | |
| Calories 319 | |
| Calories from Fat 140 | 44% |
| Total Fat 15.9g | 20% |
| Saturated Fat 9.17g | 37% |
| Trans Fat 0.03g | |
| Cholesterol 93mg | 31% |
| Sodium 584mg | 24% |
| Potassium 508mg | 15% |
| Total Carbs 22.25g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.06g | 3% |
| Protein 21.49g | 34% |
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