Chicken in the Orchard

• 3 chicken breasts, halved (about 2 1/2 lbs.)
• 3 mcintosh apples (about 1 1/2 lbs.)
• 3 tablespoons butter or 3 tablespoons margarine
• 2 shallots or 1 small onion, coarsely chopped
• 12 teaspoon dried basil
• 34 cup dry white wine
• 1 12 teaspoons salt
• 18 teaspoon cracked black pepper
• 14 teaspoon nutmeg
• 1 cup heavy cream
• 1 teaspoon flour
• 2 tablespoons cognac or 2 tablespoons brandy
• 2 egg yolks

1. Wash chicken; dry on paper towels.
2. Trim fat with scissors, if necessary.
3. Pare, core, and quarter apples.
4. In a large, heavy skillet, heat 2 tablespoons butter; add shallot and basil.
5. Cook shallot until slightly transparent; add half of chicken breasts; saute over med.
6. heat until golden-about 15 minutes.
7. Remove chicken from skillet.
8. Add the remaining tablespoons butter and remaining chicken; saute until golden--15 minute.
9. Return all chicken to skillet; add apple.
10. Cook gently, uncovered and stirring occasionally, 5 minute Add 1/4 Cup of wine, cook several min; add another 1/4 Cup wine; cook several minute longer.
11. Add remaining wine, the salt, pepper, and nutmeg; continue cooking until apple is tender.
12. Meanwhile, in small bowl, combine cream, flour, Cognac, and egg yolks; mix well.
13. Pour over chicken.
14. Cook gently 5 more min., or until sauce is slightly thickened.
15. Serve at once.

chicken breasts, apples, butter, shallots, basil, white wine, salt, cracked black pepper, nutmeg, heavy cream, flour, cognac, egg yolks

Taken from www.food.com/recipe/chicken-in-the-orchard-212520 (may not work)