- 1/2 pound butter, plus 1/4 pound and 1/4 pound
- 1 whole chicken, deboned and cut into 1-inch cubes
- 1/2 pound blanched French green beans
- 1 cup apple cider
- 1 pound mushrooms
- 1 pint heavy cream
- 1 teaspoon nutmeg
- 1 apple
- Salt and pepper
- Tomato, as a garnish
- Parsley, as a garnish
Place 1/2 pound butter into hot skillet. Place cubed chicken in skillet and cook until golden brown.
In another skillet place, blanched green beans with 1/2 pound butter to heat up. Add mushrooms to another skillet and cook until soft.
Once the chicken is golden in color, add the cider to pan. We let the cider reduce to give the chicken an apple flavor. The butter and cider will begin to form a coating of caramel on the chicken. When the sauce is reduced to a glaze, add the cream, and a little salt, and pepper. The secret is to add the nutmeg at the end for a special flavor.
To serve: Place chicken on plate with sauce. Slice apple and create a fan and place on plate for decoration. Finally add mushrooms and green beans next to chicken, and place a little tomato for color, and parsley.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.