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1
Season the chicken on both sides with salt and a sprinkling of lemon juice.
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2
Heat a heavy, large skillet with 2 Tbs oil and four Tbs clarified butter.
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3
Stir in shallot and place breasts of chicken in the skillet.
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4
Keep heat moderate and gently brown the chicken on both sides, turning several times.
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5
This will take about 10 minutes Heat the apple brandy to just warm and pour over chicken, and ignite.
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6
BE CAREFUL (If it worries you omit this step) Pour on the wine and cover skillet.
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7
Continue to cook chicken for 10 more minutes In the meantime, melt the remaining 2 Tbs of butter in a smaller skillet.
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8
Saute sliced spples, sprinkling them with sugar.
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9
Turn apple slices once; add chestnuts to apples and continue to heat over flame.
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10
Place chicken breasts on a heated serving platter.
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11
Reduce liquid in the pan by continuing to simmer it for two minutes.
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12
Add cream, taste, and adjust seasoning with salt and white pepper, if necessary.
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13
Simmer for 2-3 minutes.
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14
Pour sauce over chicken; place apple slices and chestnuts around chicken for garnish.
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15
Serve at once.
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16
How to clarify butter: Clarified butter is sweet or salt butter, simmered slowly in order to evaporate the water and remove milk solids.
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17
At first a foam will appear, let it continue to simmer until brown specks settle to the bottom and a skin appears on top.
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18
Do not allow melted butter to brown, keep the flame low.
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19
Remove skin or film on the top and allow to cool.
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20
Strain clarified butter, being sure not to include brown sediment.
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21
Prepare a large quantity because clarified butter keeps indefinitely in a covered container.
