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Chef with red wine glass


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.

Top with sauce and garnish with slivered almonds.

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