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Category: Chicken
Prep Time: Cook Time: Total Time:
4 skinless, boneless chicken breast halves
4 tbsp butter, divided
1 small apple, cored and thinly sliced
4 slices Brie cheese
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 to 2 tbsp flour
2 cups apple cider
2 cups chicken broth
Preheat oven to 450. Warm 1 tablespoon butter in a large, non-stick pan over medium-high heat. Add apples and saute until softened. Set pan aside. Tuck one slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin. Season the chicken with salt and pepper. Pat a small amount of flour onto both sides of each chicken breast.
In the saute pan, warm 1 tbsp butter over high heat. When the butter foams, add chicken breasts and brown on both sides. Transfer the chicken to a sheet pan, stuffed-side-down, and bake for 12 to 14 minutes.
Pour the cider and broth into the saute pan and boil over high heat until reduced to about 11/2 cups. Swirl in the remaining butter. Season to taste with salt and pepper. To serve, divide the chicken among four plates and divide sauce over each. Serves 4
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BRIE AND APPLE CHICKEN BREASTS
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Category: Chicken
Prep Time: Cook Time: Total Time:
4 skinless, boneless chicken breast halves
4 tbsp butter, divided
1 small apple, cored and thinly sliced
4 slices Brie cheese
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 to 2 tbsp flour
2 cups apple cider
2 cups chicken broth
Preheat oven to 450. Warm 1 tablespoon butter in a large, non-stick pan over medium-high heat. Add apples and saute until softened. Set pan aside. Tuck one slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin. Season the chicken with salt and pepper. Pat a small amount of flour onto both sides of each chicken breast.
In the saute pan, warm 1 tbsp butter over high heat. When the butter foams, add chicken breasts and brown on both sides. Transfer the chicken to a sheet pan, stuffed-side-down, and bake for 12 to 14 minutes.
Pour the cider and broth into the saute pan and boil over high heat until reduced to about 11/2 cups. Swirl in the remaining butter. Season to taste with salt and pepper. To serve, divide the chicken among four plates and divide sauce over each. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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