Food
Sautéed Chicken Vermont Style
By Yankee Magazine|Sep 17 2008|
Tender breasts of chicken in a creamy sauce spiked with applejack brandy. –Woodstock Inn, Woodstock, Vermont
Yield
Serves 4.
Ingredients
2 whole chicken breasts, boned, skinned, and halved
Flour
1/2 cup butter
8 ounces fresh blanched morels
1 cup blanched almonds
3/8 cup applejack brandy
2 teaspoons tarragon vinegar
1 cup heavy cream
Chopped fresh parsley
Instructions
Dredge chicken breasts in flour and sauté in butter, browning slightly on both sides. Add morels and almonds, sautéing at low temperature so as not to darken. Remove chicken and deglaze with applejack brandy. Add vinegar and cream, reduce to smooth consistency, and return chicken to pan just long enough to heat through. Garnish with parsley.
