Ingredients
-
4
-
1/2
-
1/2
-
1/2
-
4
-
2
-
1
-
1
-
1/3
-
2/3
-
2/3
-
2/3
-
1/4
-
-
1/4
Directions
Chicken With Apple, Cranberry and Bacon, This dish is a real crowd pleaser The sauce is absolutely gorgeous You’ll want to serve it with a crusty bread to soak up the delicious flavours I served this at a luncheon yesterday and everyone left with the recipe!, This is outstanding and company worthy The only substitution I made was to use dried cherries in place of dried cranberries I would also recommend using a thick chicken breast (adjusting cooking time accordingly), slice to serve (as shown in Just Jan’s photo) This is labor intensive but well worth the effort Thanks a bunch for sharing!, This is outstanding and company worthy The only substitution I made was to use dried cherries in place of dried cranberries I would also recommend using a thick chicken breast (adjusting cooking time accordingly), slice to serve (as shown in Just Jan’s photo) This is labor intensive but well worth the effort Thanks a bunch for sharing!
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Steps
|
1
Done
|
Preheat Oven to 175*f. |
|
2
Done
|
Warm a Heat Proof Dish or Plate in the Oven to Hold the Chicken While You Make the Sauce. |
|
3
Done
|
Fry the Bacon in a Large Skillet Over Medium Heat Until Browned and Crisp, About 5 Minutes. |
|
4
Done
|
Scoop Out With a Slotted Spoon and Drain on Paper Towels. |
|
5
Done
|
Pour About 2 Tbs of the Drippings Into a Small Dish and Set Aside; Reserve the Skillet With the Remaining 2 Tbs or So of Bacon Drippings For Cooking the Chicken. |
|
6
Done
|
Combine the Flour, Cinnamon and Poultry Seasoning in a Shallow Dish and Stir to Mix. |
|
7
Done
|
Dredge the Chicken Breasts in the Seasoned Flour, Coating Them Well and Patting to Remove Excess. |
|
8
Done
|
Add the Oil to the Skillet and Heat Over Medium Heat. |
|
9
Done
|
Add the Breasts and Cook Until Nicely Browned and Cooked Through, Turning Once, 5 to 8 Minutes Per Side. |
|
10
Done
|
Transfer the Chicken to the Warmed Dish in the Oven and Reserve the Skillet. |
|
11
Done
|
Peel, Core and Quarter the Apple, Then Cut Each Quarter Into 3 Even Slices. |
|
12
Done
|
Melt the Butter in Another Skillet Over Medium Heat and Brown the Apple on Both Sides, Just Until It Begins to Soften, About 4 Minutes, Turning Once. |
|
13
Done
|
Remove from the Heat and Set Aside. |
|
14
Done
|
Heat the Reserved Bacon Fat in the Large Skillet Over Medium Heat and Saute the Shallots Until Tender and Aromatic, About 5 Minutes, Stirring Occasionally. |
|
15
Done
|
Add the Apple Juice, Wine, Chicken Broth and Cranberries With Salt and Pepper to Taste, Scraping Up the Browned Bits from the Bottom of the Pan. |
