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Chicken in Apple and Whiskey Sauce


4 chicken breasts; skinned
15 g butter
2 eating apples; peeled and sliced
1 lemon; zest only
freshly ground black pepper
1 tablespoon fresh tarragon; chopped
15 g plain flour
75 ml chicken stock
200 ml milk
4-5 tablespoons whiskey
3 tablespoons whipping cream

Yield: 4 servings

Sauté the chicken in the butter for 10 minutes. Add the apples, lemon zest, pepper and tarragon. Cook for 15 minutes until the apple softens. Stir in the flour and cook for 1 minute, gradually add the stock and milk, stirring until the sauce thickens, boils and is smooth. Fold in the whiskey and cream. Heat through.

Serve with leeks, broccoli and brown rice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.