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8 Chicken breast halves;
- boneless, skinless
1 c Buttermilk
1 tb Butter
1 Granny Smith apple; core,
- cut in 8 wedges
1 Red Delicious Apple; core,
- cut in 8 wedges
1 c Apple cider
1 c Chicken broth
1 c Whipping cream
Flour
Salt & pepper to taste
2 tb Vegetable oil
2 tb Fresh chives; chopped
3/4 c Pecans; coarsely chop, toast
Place chicken in single layer in glass baking dish.
Pour buttermilk over. Turn chicken to coat. Cover;
chill overnight. Melt butter in heavy skillet over
medium high heat. Add apples and saute until golden,
about 5 minutes. Transfer apples to bowl. Add cider to
same skillet. Boil until cider is reduced to 1/4 cup,
about 8 minutes. Add broth and cream. Boil until
liquid is reduced to sauce consistency, about 15
minutes. (Apples and sauce can be made 1 day ahead;
cover separetely and refrigerate.) Drain chicken.
Place flour in bowl. Season flour generously with salt
and pepper. Coat chicken with flour. Heat oil in a
large heavy skillet over medium heat. Add chicken and
cook until browned and cooked through, about 5 minutes
per side. Transfer to plates. Add apples to same
skillet and reheat over medium heat. Divide among
plates. Add sauce to same skillet and reheat. Stir in
chives. Season to taste with salt and pepper. Pour
sauce over chicken. Sprinkle with pecans.
