Chicken with fruit and brandy cream sauce

1 servings

Ingredients

Quantity Ingredient
4 eaches Servings
4 eaches 4-ounce boneless skinless
Chicken breast halves
All purpose flour
(for coating chicken)
3 tablespoons Unsalted butter
/2 cup diced honeydew melon
/2 cup red seedless grapes
10½ tablespoon Finely chopped
Shallots
13 cups Plus 2 tablespoon Calvados
Or other brandy
1 cup Whipping cream
½ cup Diced cantaloupe

Directions

: Minced fresh chives

Season chicken with salt and pepper. Dip chicken into flour; shake off excess. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add chicken and saute 3 minutes. Turn chicken over. Add 2 tablespoons shallots and ⅓ cup Calvados and boil until almost all liquid evaporates, about 3 minutes. Using tongs, transfer chicken to plate. Add cream to same skillet and boil until reduced to sauce consistency, about 4 minutes. Return chicken and any accumulated juices on plate to skillet. Simmer until chicken is heated through, about 1 minute. Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Add cantaloupe, honeydew, grapes and remaining ½ tablespoon shallot and saute 1 minute.

Divide chicken breast among plates, spoon fruit over chicken; sprinkle with chives and serve. Bon Appetit, November 1992

Submitted By FRED TOWNER On 12-28-95

Related recipes