Friday, May 15, 2015

Pan-Seared Chicken Breast w/Apples

Oil, as needed
Butter, as needed
2 each Boneless chicken breasts, skin on
Salt, to taste
Ground black pepper, to taste
2 oz. Onion, minced
1  Fuji apple, peeled, 1/4 diced
1 oz. Brown sugar
2 oz. Brandy
1 oz. Glace
1 oz. Butter, cubed
1 Tablespoon Chives, thinly sliced

Melt chicken fat in a medium saute pan over medium high heat. Brown chicken breasts on both sides evenly. Remove to a platter to keep warm. (Larger chicken breasts must be finished in oven). Pour off any excess fat in the pan. Add the minced onion and diced apple, saute. (Bringing out sugars.) Add brown sugar to sauteed onions and apples. Remove pan from heat. Add the brandy. Flambe by tilting the pan towards the heat. When flames subsides, add glace. Stir up any browned bits from the bottom of the pan. Reduce to desired consistency, swirl in whole butter to finish the sauce. Adjust the seasoning and add chives. Add chicken to sauce to warm. Serve immediately.

This dish is amazing and the aroma is out of this world. It is just as good without t

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