CHICKEN WITH APPLE-BRANDY CREAM SAUCE
Make and share this Chicken With Apple-Brandy Cream Sauce recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in heavy large skillet over medium-high heat.
- Season chicken with salt and pepper.
- Coat with flour, shaking off excess.
- Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side.
- Transfer to platter.
- Pour off all but 1 tablespoon butter from skillet.
- Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes.
- Using slotted spoon, transfer apples to platter with chicken.
- Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes.
- Season with salt and pepper.
- Return chicken and apples to skillet and heat through, about 2 minutes.
- Arrange chicken on plates.
- Spoon apples and sauce over and serve.
PORK CHOPS WITH SAUTEED APPLES AND APPLEJACK CREAM
Make and share this Pork Chops With Sauteed Apples and Applejack Cream recipe from Food.com.
Provided by dicentra
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides, in it brown the chops, patted dry and seasoned with salt and pepper, in batches for 2 minutes on each side, and transfer them to a plate.
- Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter, and in it sauté the apples, peeled, cored, and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden.
- Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate.
- Simmer the mixture, covered, for 20 minutes, or until the chops and the apples to a heated platter.
- Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.
Nutrition Facts : Calories 445.2, Fat 34.1, SaturatedFat 16.3, Cholesterol 113.8, Sodium 67.4, Carbohydrate 14.8, Fiber 1.7, Sugar 11.7, Protein 18.6
PORK CHOPS WITH SAUTEED APPLES AND APPLEJACK CREAM
Categories Milk/Cream Sauté Quick & Easy Apple Pork Chop Fall Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides, in it brown the chops, patted dry and seasoned with salt and pepper, in batches for 2 minutes on each side, and transfer them to a plate. Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter, and in it sauté the apples, peeled, cored, and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden. Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes, or until the chops and the apples to a heated platter. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.
CHICKEN WITH APPLEJACK SAUCE
Killer traditional French dish featuring fresh vegetables and a sauce made with Calvados, a French applejack brandy. Any applejack will work if need be, but Calvados is widely available and worth searching out. I have altered this recipe to be a bit healthier, with fewer calories and less saturated fat. If you prefer the traditional ingredients, substitute 6 T butter for the olive oil, and cream for the fat free half and half.
Provided by sugarpea
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut peeled potatoes into 1 1/2" cubes; peel carrots and cut in half, cut each half into thirds; trim beans and cut into 1 1/2" lengths; cut peeled onions in half, if larger, cut into quarters; cut zucchini in half lengthwise, then cut each half into quarters.
- Sprinkle chicken with salt and pepper; heat 2 T oil in skillet over medium heat; add chicken skin side down and cook 10 minutes until browned on one side.
- Place all vegetables except zucchini in salted water and bring to a boil; boil 1 minute and drain.
- When chicken is browned on one side, turn and cook another 5 minutes.
- In another skillet, heat remaining 1 T oil and add drained vegetables and zucchini; add salt and pepper to taste, stir gently and cook about 5 minutes; vegetables should still not be tender.
- Add Calvados to chicken; cover and simmer 10 minutes; uncover and add half-and-half and vegetables; bring to a boil, adjust seasoning; cover, reduce heat, and simmer 10 minutes more; serve.
Nutrition Facts : Calories 908, Fat 54.2, SaturatedFat 14.3, Cholesterol 215.7, Sodium 325.5, Carbohydrate 44.8, Fiber 7, Sugar 13.5, Protein 59.5
CAPT'N JACK'S SEAFOOD CREAM SAUCE
This recipe is from The Times - Picayune. It sounds unctuously glorious. When I make it, I think the shrimp will be added with the final seasonings. The serving suggestions accomapanying the recipe were stupendous - "Jack Oser, AKA Capt'n Jack, sells soups every week at the Gretna Farmers Market. He shared this rich, versatile sauce recipe that he uses for pasta, fried fish, fried or grilled eggplant, or steamed or grilled asparagus. His suggestion for a special dinner: Find No. 1 softshell crabs, and make the sauce with a pint of lump crabmeat. Let the sauce sit about three minutes, then serve it over the fried softshells." OMG! Will have to be eating low carb/ no carb for a week after that wonderful meal!
Provided by Busters friend
Categories Sauces
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan melt butter and add onions, green onions, celery and garlic.
- Add shrimp and cook until shrimp turn pink.
- Add flour and stir in completely.
- Add about half the whole milk and half the cream. Let simmer for about 10 to 15 minutes, stirring often. Add more milk and cream to desired thickness.
- Add Worcestershire, wine (if using), parsley, salt and white pepper to taste, cayenne if using, bay leaves, and chopped mushrooms if using.
- Let seasonings marry, over low heat, about 5 minutes. Stir well.
Nutrition Facts : Calories 978.3, Fat 77.3, SaturatedFat 47, Cholesterol 421.2, Sodium 534.3, Carbohydrate 36.8, Fiber 2.5, Sugar 16.7, Protein 36.7
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