Chicken with Apple-Mushroom Sauce and Steamed Asparagus
Chicken and applesauce . . . sounds like hospital food, huh? Well, if that were the only way to get this elegant, savory supper, I’d check myself in!
If you cannot find Calvados in a nip size and you’re not into buying an entire bottle, don’t sweat it! Calvados is just apple brandy, so you can get close to that flavor by substituting about 1⁄4 cup of apple cider or juice, 1 teaspoon of sugar, and a big splash of white wine.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat a large skillet over medium-high heat with the EVOO. Season the chicken breasts with salt, pepper, the thyme, and the poultry seasoning and add them to the skillet. Cook the chicken on each side for 5 to 6 minutes, or until it is cooked through.
Step 2
While the chicken is cooking, fill a medium skillet with about 1/2 inch of water. Place the skillet over high heat; cover it to bring it up to a boil quickly. Once boiling, add salt and the trimmed asparagus. If you have pencil-thin asparagus about 2 minutes will do the trick; if you have thicker asparagus cook for 3 to 4 minutes. You want them to be tender but remain green. Once cooked, drain the asparagus and return them to the skillet; season with salt, pepper, and the lemon juice. Shake the pan to spread the seasoning over the asparagus.
Step 3
Remove the chicken from the skillet to a plate and loosely cover it with aluminum foil. Return the skillet to the heat and add the butter; once melted, add the sliced mushrooms and season with black pepper. Cook the mushrooms until lightly browned, 3 to 4 minutes, stirring occasionally. Add the shallots and the sliced apples and season with salt. Continue to cook for another couple of minutes. Add the Calvados and cook a minute more. Add the chicken stock, bring up to a bubble, and simmer for 3 to 4 minutes. Add the sour cream and parsley, stir to incorporate, and heat through, 1 minute. If the sauce is too thick for your liking, add another splash of chicken stock.
Step 4
Arrange the chicken breasts on serving plates, spoon some sauce with a portion of the apples and mushrooms over the top, and serve the asparagus tips alongside.
