Brandy Chicken with Apples
Looking for a meal that can be on the table in thirty minutes yet is elegant enough to serve at a dinner party? Brandy chicken with apples tastes like it came from a French bistro. Serve with wild rice and sautéed green beans.
2 tart apples, peeled and cut into 5 mm slices
1 cup apple juice
3⁄4 cup reduced-salt chicken stock
1 tablespoon Calvados (apple brandy) or apple juice
1⁄4 cup all-purpose flour
1⁄2 teaspoon freshly ground black pepper
4 chicken breasts, about 150 g each
2 tablespoons reduced-fat cream
- Lightly coat a large frying pan with nonstick cooking spray and set over medium-high heat. Sauté the shallots until soft, about 2 minutes. Add the apples and sauté until lightly browned, about 3 minutes. Add the apple juice, stock and Calvados. Cook, stirring, until the apples are tender, 5 minutes. Transfer to a medium bowl. Wipe the frying pan clean.
- Meanwhile, combine the flour and pepper on a sheet of parchment paper. Coat the chicken breasts with the seasoned flour, pressing with your hands so the flour adheres and the chicken is flattened evenly.
- Lightly coat the frying pan again with cooking spray and set over medium-high heat. Cook the chicken until browned and almost cooked through, about 3 minutes on each side. Return the apple mixture and any juices to the frying pan and bring to a boil. Reduce the heat and simmer for 2 minutes. Stir in the cream, remove brandy chicken with apples from heat and serve.
cooking time 20 mins
serves 4
PER SERVING
365 calories
40 g protein
13 g total fat
4 g saturated fat
127 mg cholesterol
20 g total carbohydrate
13 g sugars
1 g fibre
247 mg sodium
An apple a day may not keep the doctor away, but several studies suggest a link between apple consumption and reduced risk of cardiovascular disease. Apples contain flavonoids, a group of antioxidants that protect against heart disease and cancer. They’re also a good source of cholesterol-lowering soluble fibre.
Source: Cook Smart for a Healthy Heart, Reader's Digest Canada
