Breast Of Chicken "jacqeline"

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 6 medium boneless chicken breasts
• 1/2 cup butter
• 1/2 cup almonds, sliced
• 1/2 cup flour
• salt and pepper
• 3/4 cup chicken stock
• 3/4 cup ruby port
• 1 1/2 cups whipping cream
• 3 large granny smith apples, peeled, cored and cut into sixths

Recipe

• 1 flatten each chicken breast.
• 2 melt 2 tablespoons butter in heavy skillet over medium heat, add almonds and stir till golden -- about 4 minutes.
• 3 set aside.
• 4 lightly dredge chicken in flour.
• 5 melt 4 tbsp butter in heavy skillet over medium heat, add chicken saute and cook till just springy to touch - about 4 minutes, sprinkle with salt and pepper. transfer to plate and tent with foil.
• 6 add stock and port wine to same skillet and boil till reduced by half, scraping up any browned bits. add cream and boil till reduced to sauce-like consistency, stirring occasionally.
• 7 can be prepared in advance to this point. place chicken and sauce in rectangular casserole, stirring occasionally.
• 8 (casserole and sauce can be frozen at this point for future use.).
• 9 melt remaining 2 tbsp butter in skillet over medium heat.
• 10 add apples and cook til just tender, stirring frequently - about 5 minutes.
• 11 arrange 1 breast of chicken and 3 apple slices on each plate. taste sauce - adjust seasoning and pour over chicken. sprinkle with almonds.
• 12 serve with rice.
• 13 if prepared in advance heat oven 325 and heat, covered for 20 minutes.
• 14 add apples to plate or arrange on top of casserole if serving from table. if frozen, thaw in microwave (do not cook) when defrosted place in oven as above.