A creamy French stew made with chicken and honey crisp apples.
2 large honey crisp apples, peeled, cored and sliced (1/2 inch thick)
4 tablespoons salted butter
Four tablespoons olive oil
2 boneless and skinless chicken breasts, halved
1/2 cup flour
Salt and pepper, to taste
1 French shallot, finely diced
1/2 cup apple cider juice
3/4 cup chicken stock
1 cup heavy cooking cream
1/4 cup fresh chives, finely chopped
In a large non-stick skillet warm a combination of one tablespoon of each olive oil and butter. Place in the apples and cook for five to seven minutes or until tender. Remove from the pan, place into a bowl and reserve.
On a large cutting board, and in between two pieces of parchment paper, flatten the halved chicken breast until it is larger than the size of your hand.
Pat the chicken dry using paper towels and season liberally with salt and pepper. In a shallow bowl, add the flour. Dredge the chicken into the flour and shake off the excess.
In the same skillet as the apples, warm one tablespoon of each olive oil and butter and sear the chicken until golden brown on each side or two to three minutes. Remove from the pan and transfer onto a dish. Reserve.
In the same skillet add an additional tablespoon of butter and the shallots. Season with salt and pepper and allow them to cook for three to four minutes.
Add the apple cider and chicken stock and cook on high heat to simmer and reduce to half.
Then add in the cream and bring to a light boil, add back in the chicken, and top with the apples. Sprinkle with fresh chives and freshly cracked black pepper. Allow everything to simmer for an additional two to three minutes. Enjoy!