FIERY CHICKEN BREASTS WITH SAUTEED APPLES

FOR THE CHICKEN:
2 whole skinless chicken breasts, halved and slightly flattened
2 tablespoons flour
1 teaspoon salt
Freshly ground pepper
3/4 teaspoon hot paprika or cayenne pepper to taste
2 tablespoons vegetable oil
FOR THE APPLES:
2 tablespoons sweet butter
2 Gala or Fuji apples, thinly sliced
1 tablespoon dark honey
2 tablespoons dark rum

Rinse the chicken breasts and pat dry with paper towels. Flatten the breasts slightly. Combine the flour with the rest of the seasonings in a plastic bag. Add the chicken breasts to the plastic bag and shake well. Remove chicken breasts and shake off excess flour-seasoning mixture.

In a nonstick frying pan just large enough to hold the chicken breasts without overlapping, heat the oil at medium-high heat. Place the chicken in the pan and brown well on both sides, about 3 minutes on each side. Turn the heat down and cook for about 2 minutes more, depending on the thickness of the breast, or until the juices run clear when pricked with a fork. Drain the chicken breasts on paper towels and keep warm.

To the same pan, add the butter and saute the apple slices at medium-high heat for about 3 minutes until slightly soft.

Drizzle the honey over the apples and shake the pan vigorously to evenly distribute. Add the rum and ignite (have a cover for the pan handy to extinguish the flame if necessary). Cook for an additional minute.

Transfer the chicken breasts to a serving platter and place the apple slices around them and serve.

Serves 4
Source: Havana Salsa by Viviana Carballo