Chef Jeremy, one of my fabulous hosts in Paris, made this amazing dinner the other night. Unfortunately I don’t have a picture of the plated meal because it was so good that we dug in right away without pausing for the photo. Served with a baguette and white wine, this is an impressive and not too challenging recipe.
Jeremy found this recipe online, at allrecipes.com, and feels it is a close approximation to the recipe that he lost, which used chicken stock and cider, and was flambeed with calvados.
What you need:
1/2 cup flour
1/2 teaspoon salt or fleur de sel
4 skinless, boneless chicken breasts
1/4 cup butter
3 cups fresh mushrooms
3 granny smith apples, peeled and sliced
1 cup apple brandy (calvados, or brandy in a pinch)
1-2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 cup cream
What you do:
1. Combine the flour and salt in a bowl and the coat the chicken in it. Heat the butter in a large pan over medium-high heat and brown the chicken on each side, about 3 minutes each side. Transfer the chicken to a plate and cover.
2. Put the onions, mushrooms and apples in the pan. If the pan is too dry you can add a little olive oil. Cook until the apples are tender, about 5 minutes, stirring from time to time.
3. Stir in the brandy, thyme, salt and pepper and bring to a simmer. Put the chicken back in the pan and cook, uncovered, for about 10 minutes, or until the chicken is cooked.
4. Add the cream and simmer until thickened, for about 5 minutes.
Served with a baguette this is fabulous because you can use the bread to soak up the amazing sauce. We had crème caramel for dessert… amazing, and hopefully a recipe that I will post soon! Bon appetit!