Calvados Kissed Chicken with Sauteed Apples and Mushrooms

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Here is a chicken dish with a little pizazz–something a little more special that just roast chicken. I remember having this dish prepared for me when my Parisian friend came to visit: Sauteed Chicken with Apples in a brandy-based cream sauce.  My version includes sauteed mushrooms, and a less heavy, but still seductive sauce.  Here is my take on it:chicken_apples_mushrooms_calvados_sauce.jpgCalvados Kissed Chicken with Apples & MushroomsIngredients:

  • 2 organic chicken breasts with skin
  • Salt & pepper, to taste
  • 2 Tbsp olive oil
  • 2 Tbsp sweet butter
  • 2 Tbsp olive oil
  • 1/4 cup of thinly sliced sweet onions (vidalia)
  • 2 large apples, peeled, cut into 1/4″ wedges
  • 1 large box of button mushrooms, cut in half
  • 2 tbsp freshly chopped tarragon
  • 1/2 cup of apple juice or apple cider
  • 1 cup chicken stock
  • 1/2 cup of Calvados
  • 1/2 cup heavy cream


Directions:

  1. Sprinkle salt and pepper on chicken breasts
  2. Turn up heat to medium high. In a large, heavy skillet,  add olive oil and butter. When hot, add the chicken breasts skin side down.
  3. Brown the chicken on all sides. When done, remove chicken to a plate and cover.
  4. In the same skillet, add apple wedges and cook for about 3 minutes on each side, until lightly browned. Be sure not to overcook–the apples will become too soft and mushy. Place apples in the same dish as the chicken. Keep covered.
  5. In the same skillet, over medium-high heat, add 2 tbsp of olive oil. When hot, add the onions and sautee until translucent.
  6. Next add the mushrooms. After about 3 minutes, stir mushrooms and lower heat to medium, cooking the mushrooms for about 10 minutes until browned on both sides. Towards the end, you might need to add a touch of olive oil while cooking.
  7. When the mushroom/onion mixture is nicely browned, turn up the heat to high, add the Calvados and stir to mix all ingredients together, cooking off the alcohol (about 2-3 minutes). Turn heat down to medium-high.
  8. Add the tarragon, apple juice or cider, and the chicken stock, simmer for about 10 minutes to blend all of the flavors.
  9. Add the cream to the skillet, stir to blend.
  10. Add the chicken and simmer for about ten minutes, until chicken is done, stirring occasionally.

Plating the Dish:

  1. Place the chicken on a plate.
  2. Scoop up the mushroom with a slotted spoon and pour over chicken.
  3. Next take a few tablespoons of sauce and pour over the chicken and mushrooms
  4. Add slices of apples on the side of the chicken.
  5. Serve immediately
  6. Pour two glasses of your favorite white wine. Toast to each other and enjoy!