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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