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    Chicken Breasts with Apples and Tarragon


    Source of Recipe


    New York Daily News

    Recipe Introduction


    A cider-scented chicken dish, enlivened with fresh tarragon and mellowed
    with cream, makes a perfect cold weather dinner. A good quality Dijon
    mustard accentuates the sweetness of the apples. Use a firm apple, such as
    Rome Beauty, so the slices will hold their shape during the cooking.


    List of Ingredients





    Serves 4

    3 tablespoons unsalted butter
    2 apples, peeled, cored and cut into chunks
    4 chicken breasts
    Salt and freshly ground black pepper to taste
    1 cup apple cider
    3 tablespoons honey
    2 teaspoons Dijon mustard
    1 tablespoon chopped fresh tarragon
    1/4 cup heavy cream
    Fresh tarragon sprigs for garnish

    Recipe



    Pre-heat the oven to 200 degrees. Melt 2 tablespoons butter in skillet on
    high heat. Add apple and saute 6 minutes. Remove and reserve.

    Sprinkle chicken breasts with salt and pepper. Melt remaining tablespoon
    butter in wide, heavy saucepan over medium-high heat. Add chicken, skin side
    down, and saute, turning once, until nicely browned, 5 to 6 minutes per
    side.

    Raise heat to high and add cider, honey, mustard and 1 tablespoon tarragon.
    Bring to boil, cover, reduce heat to low and simmer until chicken is cooked
    through, about 10 minutes. Remove chicken breasts to the warmed serving
    platter and keep warm. Add apples and their juices to the pan, stirring them
    into the chicken juices. Bring to boil, add cream and boil for about 1
    minute. Pour apples and sauce around chicken breasts and garnish with
    tarragon sprigs.


 

 

 


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