Chicken with Brie
rec.food.cooking/April Jones (2001)
Servings: 4

Here is recipe that I really like. A cranberry chutney would be very good as a topping and would be easy to create.

4 chicken breasts, boned and skinned
1/4 cup flour, seasoned with salt and pepper
4 Tbsp. butter
1 Tbsp. oil
1/2 cup dry white wine
1/2 cup cream
6 ounces Brie, rind removed and cut into 1/2-inch cubes
1/2 cup Granny Smith apple, coarsely chopped
1/2 cup pecan pieces, toasted

Place the chicken between plastic wrap and pound to 1/4 to 1/2 inch thickness. Dip each piece into the seasoned flour.

Heat a 12-inch skillet. Add butter and oil. When foaming add floured chicken breasts. Cook 1 to 2 minutes per side. Add wine and cream to pan. Cover and simmer 4 to 5 minutes.

Remove chicken and check for doneness, set aside and keep warm.

Allow liquid to reduce to 1/2 cup over med-high heat. Reduce the heat so sauce simmers. Add the chicken breasts back into the pan, coat with sauce.

Add brie and shake pan over heat until the cheese is melted and sauce to smooth.

Place chicken on a heated serving platter. Add the pecans and apples to the sauce and pour over chicken. Garnish with a few pecan and apple pieces if desired.