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Braised Chicken with Apple-Cream Sauce Recipe

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This recipe for Braised Chicken with Apple-Cream Sauce, by , is from Family Recipes: Holmes & Armentrout Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary Plante
Added: Wednesday, December 26, 2007


6 boneless, skinless chicken breast halves (1 1/2 pounds total)
1 tablespoon cooking oil
2 medium cooking apples, cored and sliced
1 medium leek, sliced (2/3 cup)
1/2 cup apple juice or apple cider
1/2 teaspoon instant chicken bouillon granules
1/4 teaspoon dried thyme, crushed
1/8 teaspoon white pepper
1/3 cup dairy sour cream
2 teaspoons cornstarch

Slice apples just before cooking. Rinse leeks thoroughly before using to remove any dirt that may be hidden between the layers. Slice only the white end. In a heavy skillet brown the chicken breast halves in hot oil over medium heat, turning once. Remove chicken from skillet. Add the apples and leek to the skillet and cook over low heat for 2 minutes. Return the chicken breasts to the skillet. Add apple juice or cider and chicken bouillon granules. Sprinkle with thyme and white pepper. Bring to a boil; reduce heat. Cover and simmer for 10 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm.
In a small mixing bowl stir together sour cream and cornstarch. Stir in 2-3 tablespoons of the pan juices to thin the mixture; add to remaining pan juices in skillet. Cook and stir till thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Spoon sauce over chicken.




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