CHICKEN SAUTE WITH APPLES AND CHESTNUTS

Steps:

• Season the chicken on both sides with salt and a sprinkling of lemon juice.
• Heat a heavy, large skillet with 2 Tbs oil and four Tbs clarified butter.
• Stir in shallot and place breasts of chicken in the skillet.
• Keep heat moderate and gently brown the chicken on both sides, turning several times.
• This will take about 10 minutes Heat the apple brandy to just warm and pour over chicken, and ignite.
• BE CAREFUL (If it worries you omit this step) Pour on the wine and cover skillet.
• Continue to cook chicken for 10 more minutes In the meantime, melt the remaining 2 Tbs of butter in a smaller skillet.
• Saute sliced spples, sprinkling them with sugar.
• Turn apple slices once; add chestnuts to apples and continue to heat over flame.
• Place chicken breasts on a heated serving platter.
• Reduce liquid in the pan by continuing to simmer it for two minutes.
• Add cream, taste, and adjust seasoning with salt and white pepper, if necessary.
• Simmer for 2-3 minutes.
• Pour sauce over chicken; place apple slices and chestnuts around chicken for garnish.
• Serve at once.
• How to clarify butter: Clarified butter is sweet or salt butter, simmered slowly in order to evaporate the water and remove milk solids.
• At first a foam will appear, let it continue to simmer until brown specks settle to the bottom and a skin appears on top.
• Do not allow melted butter to brown, keep the flame low.
• Remove skin or film on the top and allow to cool.
• Strain clarified butter, being sure not to include brown sediment.
• Prepare a large quantity because clarified butter keeps indefinitely in a covered container.