Chicken With Cream, Apples And Calvados

1. 1

   In a large skillet, brown the bacon in oil. Drain on absorbing paper. Set aside.

2. 2

   In the same skillet, brown the chicken on each side. Add oil if needed. Add salt and pepper. Set aside on a plate.

3. 3

   In the same skillet, brown the apples and shallots at high heat. Add salt and pepper. Deglaze with calvados. Let reduce 1 minute. Add chicken, cream and sage. Bring to boil. Cover and let simmer slowly about 1 hour at low heat, stirring frequently. Adjust seasoning. Serve on pasta and sprinkle with bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.