Sauteed Chicken Vermont Style

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Tender breasts of chicken in a creamy sauce spiked with applejack brandy. –Woodstock Inn, Woodstock, Vermont

Ingredients

2 whole chicken breasts, boned, skinned, and halved

Flour

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

Instructions

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.

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