Or so I decree.
October has been a busy month for me. It seems every weekend I have some kind of party or event. On top of that, I'm working on a murder mystery play with my theater group and have to deal with rehearsals during the week. Cooking new recipes falls by wayside quite often. Still my father has an October birthday and I needed to carve out a little time to make him a nice dinner, even if it was two weeks late.
I incorporated apples into much of the meal. I went into the archives and made my apple almond tart for dessert.
The taste was not quite what I expected, but everyone loved them. This recipe is a keeper.
Chicken in Apple Brandy Sauce with Brie
- 4-6 boneless, skinless chicken breasts
- Salt and pepper
- 2 Tbl olive oil
- 1 Tbl butter
- 3 onions, thinly sliced
- 2 large firm apples, thinly sliced
- 1 cup brandy
- 5 leaves fresh sage
- 1/2 pound (appox.) creamy brie, cut in thin slices
Heat butter and olive oil over low heat in a large pan. Add the onions and cook until brown and well reduced (about 40 minutes). Add apples and cook until soft. Remove from pan.
Sprinkle chicken with salt and pepper. Raise heat to medium and brown the chicken well on both sides, about 5 minutes on each. Remove from pan.
Add brandy and sage to the pan. Scrape up the brown bits from the bottom. Bring to a gentle simmer. Return chicken, onions, and apples to the pan.
Simmer an additional 20 minutes or until cooked through. In the last 2 minutes of cooking, lay the brie slices on top of the chicken. Cook until melted.
Serve with mashed potatoes.