Ingredients:
6 chicken breasts (approximately 110grs each).
2 apples (preferably Golden type)
3 large onions
4 Tablespoons butter (2 oz)
2 cups of brut cider from Normandy
2 Tablespoons of Cognac (optional)
1/2 cup of cream
2 pinches of ground nutmeg
salt and pepper to taste
Directions:
Cut onions into fine strips.
Cut apples into small cubes (1cm squared).
Add onions and apples to a frying pan with 2 tablespoons of butter. Cook on medium heat for 5-7 minutes until golden.
In a larger heavy pan melt remaining butter. Add the Cognac and brown chicken breasts (3 minutes).
Add the cooked onions and apples and cover with the cider.
Add nutmeg, salt and pepper.
Allow to simmer (without cap) until 2/3 of the cider has evaporated, approximately 30-40 minutes.
Remove the chicken breasts and set aside keeping them warm.
Pour the cream into the cider sauce and stir for a few minutes. If necessary, to thicken sauce, add a teaspoon
of flour.
Coat the chicken with the sauce.
Immediately serve with rice or potatoes
Bon Appétit!
