The FoodReference Website - Recipe Section: Main DishesCookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips
You are here > Home > Recipes >
Next Recipe
Buy Posters at AllPosters.com
Serving Size: 5 Apple Stuffing1 cup Granny Smith Apples2 Tablespoon Almond Slivers -- blanched1 Tablespoon Raisins2 Tablespoon Sour Cream1/2 Teaspoon Lemon Juice1/8 teaspoon Cinnamon -- groundto taste NutmegApplejack Sauce--Step One2/3 fluid ounce Butter -- clarified2 whole Granny Smith Apples -- sliced1/2 tablespoon Shallots -- choppedApplejack Sauce--Step Two1/2 cup Applejack1/8 teaspoon Cinnamon1/8 teaspoon NutmegApplejack Sauce Step Three1/8 gallon Demi Glace (OR Chicken gravy)5 whole Boneless Skinless Chicken Breasts 6 Oz5 teaspoons ButterSalt 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.
Please feel free to link to any pages of FoodReference.com from your website. No permission is necessary to link to our pages.For permission to use any of the content on FoodReference.com please contact: james@foodreference.com All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Get a Free Trail issueSAVEUR The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.