Pan-Roasted Breast of Chicken with Sautéed Granny Smith Apples & Toasted WalnutsWine Pairings: Sauvignon Blanc, Unoaked Chardonnay
- 4 boneless chicken breast halves – skin on
- 1 tablespoon canola oil
- ½ cup St. Supéry Oak Free Chardonnay
- ¾ cup cream
- 1 Granny Smith Apple – peeled, cored and sliced 1/8” thick
- ½ cup walnut pieces – toasted
- ¼ cup shallots – finely chopped
- 1 teaspoon garlic – finely chopped
- 1 tablespoon fresh lemon juice
- Salt & white pepper to taste
- Preheat the oven to 425 degrees. Season the chicken breasts on both sides with salt & pepper.
- In a large nonstick ovenproof sauté pan, heat the oil over medium high heat until simmering. Add the chicken, skin side down, and cook until the skin is well browned – approximately 5 minutes. Flip the chicken over and place the pan in the oven. Roast for about 15 minutes, or until the juices run clear. Remove the chicken from the pan and let rest at room temperature for 5 minutes, keeping warm.
- Discard all but one tablespoon of the remaining oil then add the apples, shallots & garlic to the pan. Cook over
medium heat until soft – about 3 minutes. Add the Sauvignon Blanc to the pan and reduce by half. Add the cream and bring to a simmer. Cook until the mixture is slightly thickened. Stir in the walnuts, lemon juice and season with salt and pepper.
- Divide the sauce among 4 warm plates. Slice each breast into 4 or 5 pieces and arrange over the sauce.
Serves 4 / Recipe from www.stsupery.com