Chicken In Apple Brandy Sauce
|Chicken breast halves||6 Large, boned and skinned|
|All purpose flour||1 Cup (16 tbs)|
|Ground pepper||To Taste|
|Duck fat/2 tablespoons 1/4 stick butter plus 2 tablespoons oil||1⁄4 Cup (4 tbs)|
|Pippin apples||3 , peeled, cored and thickly sliced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Sparkling apple cider||3⁄4 Cup (12 tbs)|
|Calvados||3⁄4 Cup (12 tbs)|
|Chicken stock||1 1⁄2 Cup (24 tbs) (Preferably Homemade)|
|Chicken demi glace||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Ground white pepper||1⁄2 Teaspoon (To Taste)|
Sprinkle chicken with flour, shaking off excess.
Season with salt and pepper.
Preheat oven to 400°F.
Melt duck fat in heavy large skillet over high heat.
Add chicken and brown on both sides.
Transfer to baking pan (do not clean skillet) and place in oven until cooked through.
Remove chicken from oven and keep warm.
Add apples to same skillet, place over medium-high heat and toss briefly to coat with pan juices.
Pour off excess fat.
Add wine to skillet and bring to boil, scraping up brown bits.
Add cider and boil until reduced by half, about 6 to 7 minutes.
Add Calvados and ignite, shaking skillet gently until flame subsides.
Stir in stock and Demi-glace and boil until reduced by half, about 8 to 10 minutes.
Add cream and boil until sauce is thick enough to coat back of spoon, about 15 minutes.
Whisk in butter.
Taste and adjust seasoning with salt and white pepper, adding small amount of fresh lemon juice if sauce seems too sweet.
Divide chicken breasts among heated plates.
Fan apple slices atop chicken.