POULET AU CIDRE BRETON (BRITTANY, FRANCE)
This recipe was featured on week 38 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth (and some regions), and Brittany, France is my 38th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt half the butter in a large saucepan and saute the onions and apple cubes until golden.
- In a second pan, melt the rest of the butter. Add the Cognac and chicken breasts. Cook until brown on both sides. Top with the apples and onions, then add the cider. Season with nutmeg, salt and pepper.
- Simmer uncovered until the cider has been reduced by about 2/3rds (This may take up to 40 minutes, so if you need to, remove the chicken once it reaches an internal temperature of 165 degrees, then keep simmering the sauce until it is the right consistency.).
- Remove the chicken breasts if you haven't already done so, keeping them warm. Add the cream to the cider and onion mixture and stir for a few minutes.
- Serve the chicken topped with the sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
