From Chef Oonagh Williams of Royal Temptations Catering
- 2 Tbsp. (30 ml) olive oil
- 2 Tbsp. (30 ml) butter
- 2 Granny Smith apples, peeled, cored and roughly chopped
- 1 onion, peeled and roughly chopped
- 1-2 cloves garlic, peeled and finely crushed
- 4 boneless, skinless chicken breast halves
- 1/4 cup (60 ml) potato flour, mixed with salt and pepper.
- 1 x 12 oz. (355 ml) bottle of gluten-free hard cider or apple juice
- 2 Tbsp. (30 ml) apple jack or brandy (optional)
- ½ cup (120 ml) gluten-free chicken stock
- Salt and pepper
- 1 Tbsp. (15 ml) gluten-free cornstarch blended with water (optional)
- 1/2 cup (120 ml) whipping/heavy cream
- 1 red-skinned apple (preferably Gala, Fuji or Braeburn), cored, halved and thickly sliced
1. Slightly fry red skin apple slices in butter until tender and browning slightly. Remove from pan.
2. Place chicken breasts nice side down, between two pieces of plastic wrap and pound to about ¼” (2-3 ml) thickness without tearing chicken apart. Turn chicken in seasoned potato flour in a wide cereal bowl so that the chicken pieces don’t stick to each other.
3. Add olive oil to pan, add chicken to pan, and brown on both sides over medium heat. Remove chicken from the pan. Allow about 2-3 minutes per side, depending on size of pan, thickness of chicken and amount of heat.
4. Sauté onions, garlic and apples together until softened.
5. Add brandy and flame.
6. Add cider, chicken stock, salt and pepper and cook, covered, for about 15 minutes until apples are mushy.
7. Puree apple and onion mixture, thicken with cornstarch, if necessary, and add cream.
8. Return chicken to pan, add apple and cream sauce and cook together for 3 minutes over gentle heat. Taste and adjust seasoning.
7. Remove chicken from pan, serve on a bed of sauce and garnish with apple slices.
Tips & Alternatives:
This recipe can also be made with pork chops and cooked in the oven in the sauce for a longer time. Skinless chicken thighs are another option. I have also made this with homemade ground turkey meatballs with some sage and onion in the meatballs. Some modern recipes mix this recipe with a French variation of rabbit cooked with mustard and add up to 1/4 cup (60 ml) Dijon mustard to the sauce.