4 - 5 oz. each, chicken breasts,
1 apple, sliced,
1/2 teaspoon chopped garlic,
1 tablespoon finely chopped shallots,
2 oz. Calvados brandy,
1/2 cup apple juice,
1/3 cup cooking cream,
1 tablespoon butter,
1 tablespoon vegetable oil,
3 oz. dried cranberries,
salt and freshly ground black pepper to taste.
Recipe: Heat the oil in a non-stick pan and saute the chicken breasts until they are half cooked. In another pan, heat the butter and saute the garlic and shallots for 4 minutes. Add the chicken breasts, sliced apple and cranberries, and keep sauteing for another 4-5 minutes. Deglaze with the Calvados brandy. The pan should catch fire, if you are cooking on gas, otherwise light it up with a B-B-Q lighter. Let the flames burn for a minute and add the cream and apple juice. Reduce the sauce until the desired consistency and season it to taste. You can adjust the flavor of the Calvados sauce by adding more cooking cream or liqueur if necessary.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.