Chicken With Fruit And Brandy Cream Sauce Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
4 each: Servings,
10 1/2 tbsp: Finely chopped,
4 each: 4-ounce boneless skinless,
Shallots,
Chicken breast halves,
13 cup: Plus 2 tablespoon Calvados,
All purpose flour,
Or other brandy,
, for coating chicken
1 cup: Whipping cream,
3 tbsp: Unsalted butter,
1/2 cup: Diced cantaloupe,
Directions:
/2 c diced honeydew melon
/2 c red seedless grapes
: Minced fresh chives
Season chicken with salt and pepper. Dip chicken into flour; shake off
excess. Melt 2 tablespoons butter in heavy large skillet over medium
heat. Add chicken and saute 3 minutes. Turn chicken over. Add 2
tablespoons shallots and 1/3 cup Calvados and boil until almost all
liquid evaporates, about 3 minutes. Using tongs, transfer chicken to
plate. Add cream to same skillet and boil until reduced to sauce
consistency, about 4 minutes. Return chicken and any accumulated
juices on plate to skillet. Simmer until chicken is heated through,
about 1 minute. Meanwhile, melt remaining 1 tablespoon butter in
heavy medium skillet over medium heat. Add cantaloupe, honeydew,
grapes and remaining 1/2 tablespoon shallot and saute 1 minute.
Divide chicken breast among plates, spoon fruit over chicken;
sprinkle with chives and serve.
Bon Appetit, November 1992
Submitted By FRED TOWNER On 12-28-95
Source from luhu.jp
/2 c red seedless grapes
: Minced fresh chives
Season chicken with salt and pepper. Dip chicken into flour; shake off
excess. Melt 2 tablespoons butter in heavy large skillet over medium
heat. Add chicken and saute 3 minutes. Turn chicken over. Add 2
tablespoons shallots and 1/3 cup Calvados and boil until almost all
liquid evaporates, about 3 minutes. Using tongs, transfer chicken to
plate. Add cream to same skillet and boil until reduced to sauce
consistency, about 4 minutes. Return chicken and any accumulated
juices on plate to skillet. Simmer until chicken is heated through,
about 1 minute. Meanwhile, melt remaining 1 tablespoon butter in
heavy medium skillet over medium heat. Add cantaloupe, honeydew,
grapes and remaining 1/2 tablespoon shallot and saute 1 minute.
Divide chicken breast among plates, spoon fruit over chicken;
sprinkle with chives and serve.
Bon Appetit, November 1992
Submitted By FRED TOWNER On 12-28-95
Source from luhu.jp