- 1 cup flour
- Salt and freshly ground black pepper
- 1 (8-ounce) double lobe chicken breast
- 3 tablespoons salad oil
- 3 ounces diced red apples
- 2 ounces chopped pecans
- 3 ounces honey
- 1 ounce clarified butter
- 10 ounces apple jack brandy
Place flour in a shallow dish and season with salt and pepper. Dust chicken in seasoned flour. Heat oil in skillet.
Add chicken and cook until cooked through and the juices run clear. Drain off excess oil. Add apples, pecans, brandy, honey, and butter to skillet. Cook until apples are tender and the sauce is reduced. Pour sauce over chicken.
Recipe courtesy of J. C. Caldwell