Calvados Chicken
  • For the Chicken:
  • 2 lbs. boneless skin on chicken breasts*
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 medium apples, peeled and cut into slices
  • 1 box mushrooms, quartered
  • ⅓ cup shallots, or one large shallot diced
  • For the sauce:
  • ¼ cup Calvados
  • 1 cup Chicken broth (1 can)
  • ¼ cup heavy cream
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • For the garnish:
  • garnish with chopped parsley & paprika
  1. Melt the butter in a skillet and brown the chicken over medium heat. Set aside. It won't be cooked through. You will finish in the final sauce.
  2. In the same pan brown apple chunks for a few minutes. Remove & set aside.
  3. Saute mushrooms and shallots till golden for a few minutes.
  4. Stir in the chicken broth, cream & Calvados until well combined then add the cornstarch mixture and cook over low flame until slightly thickened.
  5. Now replace the chicken breasts (skin side up) & apples and cook over a low flame for about 5 to 10 minutes.
  6. Remove chicken and slice diagonally if using breasts.
  7. Pour sauce over the chicken and garnish with minced parsley and a bit of paprika.
*You can use bone in but there will be a little more work at the end if you want to slice it before serving. You may also substitute 4 chicken thighs of about the same weight.
White meat gets overcooked fast, so make sure the final cook in the broth never comes to more than a simmer. When you remove the breast, slice into the middle first. If it’s still pink put it back in the pan for a few….but careful not to overcook.
Recipe by The FrangloSaxon Cooks at