Thursday, October 11, 2007

Braised Chicken with Apple-Cream Sauce

I made this last night and I liked it except for the leeks. My husband however, didn't mind them. I had never cooked with leeks before, so I thought I'd give it a go. Anyway, The sauce is VERY good, but next time I will add a little more apple cider and no leeks.


4 skinless, boneless, chicken breasts
1 tablespoon vegetable oil
2 medium cooking apples, cored and sliced
1 medium leek, sliced (about 2/3 cup)
1/2 cup apple juice or apple cider
1/2 teaspoon instant chicken bouillon granules
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1/3 cup sour cream
2 teaspoons cornstarch

  1. In a large heavy skillet, brown the chicken breast halves in hot oil over medium heat, turning once.
  2. Remove chicken from skillet. Add the apples and leek to the skillet and cook over low heat for 2 minutes.
  3. Return the chicken breasts to the skillet. Add apple juice or cider and chicken bouillon granules. Sprinkle with thyme and white pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, or till chicken is tender and no pink remains.
  4. Remove chicken from skillet; keep warm. In a small mixing bowl, stir together sour cream and cornstarch. Stir in 2 to 3 tablespoons of pan juices to thin mixture; add remaining to pan juices in skillet. Cook and stir until thick and bubbly. Reduce heat. Cook 2 more minutes. Serve over chicken.

From Becky's Cookbook.

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