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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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