Ingredients
2 tb Vegetable oil
lg Onion, sliced
1 tb Unsalted butter
1/4 c White vermouth
1/2 c Chicken broth
1 tb Chopped fresh parsley
1 lg Tart apple, peeled, halved,cored, and Sliced
6 Chicken breast halves,patted dry on paper towels Flour
(about 1/2 cup, spread on a dinner plate)Salt and freshly
ground black pepper to taste
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Put the oil and butter in a large skillet placed
over moderately high heat.
Dredge the chicken in the flour, shaking off the excess. Brown
the chicken
breasts in batches in the butter-oil; transfer to a side dish.
Season with
salt and pepper.
Add the onions to the skillet. Stir-cook over low heat for 5
minutes. Add
the vermouth, chicken broth and browned chicken; bring to the
simmer,
cover, and cook for 5 minutes. Add the apple slices; cook for
5 minutes.
Flip the chicken breasts and cook for 7 to 10 minutes longer,
or until
cooked through. Remove the chicken; reduce the cooking liquid
if it is not
already lightly condensed. Season with salt and pepper; spoon
over the
chicken. Sprinkle with parsely and serve.
Makes 6 servings.
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