Recipe: Chicken Breasts with Apples and Cider Cream Sauce (1980's)

CHICKEN BREASTS WITH APPLES AND CIDER CREAM SAUCE

FOR THE CIDER CREAM SAUCE:
2 cups filtered cider
2 tablespoons Dijon mustard
2 1/2 cups heavy whipping cream
1/8 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
FOR THE CHICKEN:
6 boneless, skinless chicken breast halves
3/4 cup flour (seasoned with 1 1/2 teaspoons each salt and pepper)
1/2 cup clarified butter*, divided use
2 large tart apples, cored and cut into 1/2-thick circles

TO PREPARE THE CIDER CREAM SAUCE:
In a 2-quart saucepan, reduce the cider to 1/2 cup.

Whisk in the mustard and heavy cream and reduce to about 2 cups over medium-high heat or until thickened like a sauce. Add the seasonings and set aside.

TO PREPARE THE CHICKEN AND BAKE:
Preheat the oven to 200 degrees F.

Dredge the chicken in the seasoned flour and shake off the excess.

Heat 6 tablespoons of the butter in a large skillet. Add the chicken and saute on one side over medium heat for 5 minutes. Turn the chicken and saute for 5 minutes more or until just done. Remove the chicken from the skillet and keep warm in the oven.

Add the remaining 2 tablespoons of butter to the pan. Add the apple slices and saute for 3-5 minutes or until chicken is done. Remove the apples and keep them warm.

Pour off any excess butter from the pan. Add the Cider Cream Sauce to the pan and heat through while scraping up any little browned bits from the bottom of the pan. When hot, serve over the chicken breasts and garnish with the apple rings.

*Note: I didn't trouble with clarified butter and it was good anyway. - Sue

From: SueA, CA - 01-11-98
Makes 6 servings
Source: The Frog Commissary Cookbook, 1985 (a veritable gem of a cookbook)