APPLEJACK CHICKEN
Serving Size: 5
Apple Stuffing
1 cup Granny Smith Apples
2 Tablespoon Almond Slivers -- blanched
1 Tablespoon Raisins
2 Tablespoon Sour Cream
1/2 Teaspoon Lemon Juice
1/8 teaspoon Cinnamon -- ground
to taste Nutmeg
Applejack Sauce--Step One
2/3 fluid ounce Butter -- clarified
2 whole Granny Smith Apples -- sliced
1/2 tablespoon Shallots -- chopped
Applejack Sauce--Step Two
1/2 cup Applejack
1/8 teaspoon Cinnamon
1/8 teaspoon Nutmeg
Applejack Sauce Step Three
1/8 gallon Demi Glace (OR Chicken gravy)
5 whole Boneless Skinless Chicken Breasts 6 Oz
5 teaspoons Butter
Salt And White Pepper -- as needed
(1) First 7 ingredients are for stuffing. Combine and keep refrigerated.
(2) For SAUCE: Sauté Apples & Shallots till soft, do not brown.
(3) Add Applejack and spices...Reduce by 1/3 on high heat.
(4) Add Demi-glace and bring to a boil...simmer 5 minutes...STRAIN.
(5) Season Chicken Breast...Stuff...Brush with butter and Broil until chicken is done.
(6) Top with sauce and garnish with slivered almonds.
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