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COOKING WITH GALA

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CHICKEN BREASTS CABERNET

4 half chicken breasts
2 apples, sliced from top to bottom in 8ths
Salt and pepper to taste
1 tbsp finely minced shallots
1 c cabernet sauvignon
1/2 c cream
Sweet butter
Slivered, toasted almonds for garnish

Sauté the apple pieces in butter until tender, set aside and keep warm. 
Sauté and season the chicken breasts in butter, set aside and keep warm. Deglaze the pan with red wine, add the shallots and reduce by half. Add cream and reduce again until slightly thickened.

Arrange chicken and apples on a platter, drizzle on the sauce and garnish with almonds.