Breast Of Chicken Jacqueline Recipe

• 6 (6 ounce.) boned chicken breasts, boned & skinned
• 8 tbsp. (1 stick) butter
• 1/4 c. almonds, sliced
• All-purpose flour
• Salt & pepper to taste
• 3/4 c. chicken stock
• 3/4 c. ruby port
• 1 1/2 c. whipping cream
• 3 Granny Smith apples, peeled, cored & cut into sixths

1. Cut out white tendons from under sides of chicken and throw away.
2. Flatten each chicken breast slightly.
3. Heat 2 Tbsp.
4. butter in heavy small skillet over medium heat.
5. Add in almonds and stir till golden, about 4 min.
6. Set aside.
7. Lightly dredge the chicken with flour; shake off excess.
8. Heat 4 Tbsp.
9. butter in heavy large skillet over medium-high heat.
10. Add in chicken and cook till just springy to touch, about 4 min per side.
11. Sprinkle with salt and pepper.
12. Transfer to warm platter tent with foil.
13. Add in stock and Port to same skillet and boil till reduced by half, scraping up any browned bits.
14. Add in cream and boil till reduced to sauce-like consistency, stirring occasionally.
15. Meanwhile, heat remaining 2 Tbsp.
16. butter in a heavy medium skillet over medium heat.
17. Add in apples and cook till just tender, stirring frequently about 5 min.
18. Arrange 1 chicken breast and 3 apple slices on each plate.
19. Taste sauce and adjust seasoning.
20. Pour sauce over chicken, sprinkle with almonds and serve.
21. Serves 6.

chicken breasts, butter, almonds, flour, salt, chicken stock, ruby port, whipping cream, apples

Taken from cookeatshare.com/recipes/breast-of-chicken-jacqueline-36104 (may not work)