Sauteed Chicken Vermont Style


2 whole chicken breasts, boned, skinned, and halved
1/2 cup butter
8 ounces fresh blanched morels
1 cup blanched almonds
3/8 cup applejack brandy
2 teaspoons tarragon vinegar
1 cup heavy cream
Chopped fresh parsley


Dredge chicken breasts in flour and saute in butter, browning slightly on both sides. Add morels and almonds, sauteing at low temperature so as not to darken. Remove chicken and deglaze with applejack brandy. Add vinegar and cream, reduce to smooth consistency, and return chicken to pan just long enough to heat through. Garnish with parsley.


Serves 4.

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