Ingredients
-
1
-
-
2
-
5
-
1
-
1
-
1
-
2
-
1/2
-
2
-
1/2
-
-
-
-
Directions
Chicken Medallions with Apples, This is a Beth Elon recipe, and she’s never let me down before This is a great recipe for springtime, and is also kosher for Passover
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Steps
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1
Done
|
Slice the Chicken Breasts Into Medallions. |
|
2
Done
|
Put Some Flour Onto a Small Plate, and Brush the Medallions Lightly With the Flour. |
|
3
Done
|
Quarter the Apples, and, With a Large-Hole Grater, Grate 6 of the Quarters Thickly. |
|
4
Done
|
Slice the Remaining Two Quarters Thinly. |
|
5
Done
|
Put Half the Olive Oil in a Large Saute Pan and Saute the Chopped Onion and Sliced Celery Until the Onion Is Soft, About 3 Minutes. |
|
6
Done
|
Add the Grated Apple, Mix Well, and Then Add the Sliced Apples. |
|
7
Done
|
Cook For About 2 Minutes, Mixing Gently, Then Splash in the Wine Vinegar and 1/4 Cup White Wine, Along With a Pinch of Sugar. |
|
8
Done
|
Add the Cloves and Cinnamon and Cook For Another 5 Minutes, Mixing as the Sauce Thickens. |
|
9
Done
|
Remove from the Flame and Put the Contents Into a Bowl. |
|
10
Done
|
in the Same Pan, Wiped Clean, Heat the Remaining Oil and Quickly Saute the Chicken Medallions, a Few at a Time, not More Than a Minute on Each Side. |
|
11
Done
|
Add Salt and Freshly Ground Pepper as They Cook. |
|
12
Done
|
When Finished, Put All the Medallions Back in the Pan and Add the Remaining Wine. |
|
13
Done
|
When It Bubbles, Pour Over the Reserved Sauce, Heat, and Serve Immediately. |
