Chicken With Apple Cream
|Frying chickens||2 , quartered|
|Butter||1⁄4 Cup (4 tbs)|
|Calvados||1⁄4 Cup (4 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Mushrooms||1 Pound, sliced|
|Cooking apple||1 Large, peeled, cored, and cubed|
|Heavy cream||1 Cup (16 tbs)|
Partially bone chicken breasts and remove backbone from leg quarters.
In a 12-14-inch skillet, brown chicken in butter.
Heat Calvados, ignite, and pour over chicken in a large skillet or use 2 skillets.
When flame dies down, add wine.
Cover; cook over medium heat until chicken is tender (about 20 minutes).
Remove chicken to platter and keep warm.
Add mushrooms and apple to skillet.
Cook over high heat until most of liquid evaporates.
Add cream; heat.
Season with salt and pepper