Description
Rick made this for me on mother's day. Everyone loved it.
Ingredients
- Chicken Breast Halves
- Salt
- Gluten-free Flour
- Cornstarch
- Black Pepper
- White Sugar
- Butter
- Medium Sherry
- Chicken Broth
- Granny Smith Apple
- Light Brown Sugar
- Marsala Wine
- Cayenne Pepper
- Paprika
Instructions
- Sprinkle chicken breasts with 1 / 4 teaspoon of salt on both sides
- Cover and refrigerate for 30 minutes
- Remove from refrigerator and cut in half lenghtwise
- Place the chicken pieces between two pieces of plastic wrap and pound chicken with meat mallet till 1 / 4 inch thick
- Preheat oven to 200 degrees f
- Mix the flour, cornstarch, 1 teaspoon of salt, black pepper, and sugar in shallow bowl
- Place each piece of chicken into flour mixture to coat
- Melt 2 tbsp of butter in a skillet until foam disappears, and lay the chicken into the butter
- Cook until golden brown on both sides
- Remove chicken, and set aside on plate in oven to keep warm
- Pour sherry into skillet and bring to a boil, cook until the sherry is reduced to half its volume
- Then stir in chicken broth, add the apple slices to the skillet
- Cook, stiring occasionaly until the apple slices are soft and the sherry mixture is reduced to half
- Stir in brown sugar, 1 tsbp of butter, and the marsala wine until the sugar has dissolved and the sauce is thick
- Return the chicken to the sauce, together with any juice from the plate
- Simmer for a few minutes on each side
- Serve the chicken with the sauce and apple slices on top