Chicken Breast In Aplle Brandy Sauce

• 4 15/16 tablespoons butter
• 1 chicken about 1.5kg, cut into 8 pieces
• 2 cloves garlic peeled and finely chopped
• 2 shallots peeled and finely chopped
• 5 1/4 ounces button mushrooms halved
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 tablespoons calvados
• 6 3/4 tablespoons cider effervescent
• 6 3/4 tablespoons chicken stock
• 5/8 cup creme fraiche
• 6 cups apples cored and cut into wedges
• 1 lemon juiced

1. Season the chicken with salt and white pepper. Heat 2 tbsp butter in a large frying pan over medium heat and saute the chicken, turning halfway through, for 10 mins. Add the garlic, shallots, mushrooms, thyme and bay leaf. Lower heat and cook for 30 mins, turning occasionally.
2. Turn up heat to medium-high. Drizzle in 3 tbsp Calvados and flambe. When the flames have gone out, pour in the cider and cook until slightly reduced. Pour in the stock and cook for 3 mins. Stir in the creme fraiche, cover and simmer over a low heat for 5 mins.
3. Drizzle the apples with lemon juice. Melt the remaining butter in a non-stick frying pan and fry the apples until golden. Drizzle over the remaining Calvados. Stir into the chicken and serve.

butter, chicken, garlic, shallots, mushrooms, thyme, bay leaf, calvados, chicken stock, crueme fraueeche, apples, lemon juiced

Taken from www.yummly.com/recipe/Chicken-Breast-in-Aplle-Brandy-Sauce-1412673 (may not work)