Monday, October 4, 2010
Apples and cream often signal that a dish is from Normandy, Dorie Greenspan says in her new cookbook, “Around My French Table” (Houghton Mifflin Harcourt, 2010). The west-of-Paris region is known for its apples and for its dairy products, including butter, cream, Camembert and creme fraiche. Pork also works well in this recipe.
Start to finish: 25 minutes
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
1/3 cup chicken broth
2 tablespoons calvados, apple jack, or brandy
2/3 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.
Nutrition information per serving (values are rounded to the nearest whole number): 417 calories; 204 calories from fat (49 percent of total calories); 23 g fat (12 g saturated; 1 g trans fats); 130 mg cholesterol; 19 g carbohydrate; 30 g protein; 2 g fiber; 291 mg sodium.