Chicken Calvados

Ingredients

  • ½ cup all-purpose flour
  • ½ teaspoon seasoned salt
  • 4 skinless, boneless chicken breast halves
  • ¼ cup butter
  • ½ cup chopped green onions
  • 3 cups sliced fresh mushrooms
  • 3 Granny Smith apples, peeled and sliced
  • 1 cup apple brandy, such as Calvados
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup heavy cream

Directions

  • Combine flour and seasoned salt in a wide, shallow dish. Coat the chicken breasts in the seasoned flour. Heat the butter in a large skillet over medium-high heat. Brown chicken in the butter, about 3 minutes on each side. Transfer chicken to a plate and tent with foil.
  • Combine the onions, mushrooms, and apples in the skillet. Cook and stir until the apples are just tender, about 5 minutes. Stir in the brandy, thyme, salt, and pepper; bring to a simmer. Return chicken to the pan; cook, uncovered, about 10 minutes. Stir in cream, and simmer until thickened, about 5 minutes.