Ingredients

The following ingredients have 4 Servings
  • 4 Chicken breasts (boneless and skinless)
  • Salt and pepper (to taste)
  • 3 sprigs Thyme (fresh or 1 teaspoon dried )
  • 1 tbsp Olive oil
  • 2 Leeks (washed well chopped both white and green sections (or can use one large onion))
  • 2 cloves Garlic (peeled and minced)
  • 1/4 cup Brandy ((apple brandy or regular brandy) - Calvados)
  • 1/2 cup Apple cider
  • 1/2 cup Chicken broth ((gluten free if you are gluten sensitive))
  • 3 Apples (small, peeled and sliced (we used gala but any firm and sweet apple will work well))
  • 1/4 cup Heavy cream
  • 2 tbsp Butter ((if dairy sensitive, drizzle a little olive oil to finish the dish instead))

Instruction

  • Pat your chicken dry and season with salt and pepper and thyme on both sides. Set aside.
  • In a large pan, add olive oil leeks (or onions) and saute until softened and aromatic. Add the garlic. Move your leeks on to the sides of the pan and add in your chicken and brown on both sides for 2-3 minutes on each side. Remove your chicken and leeks from the pan and set aside- keep warm.
  • Add your brandy (or apple brandy like Calvados) and deglaze the pan. Loosen all the little delicious bits on the bottom of the pan. Add the apple cider, chicken broth and apples into the pan and chicken and leek back into the pan. Simmer until the apples are fork tender, about 7-8 minutes and liquid is reduced to about half. Season with salt and pepper to taste.
  • Dairy Option: Add heavy cream and butter to the pan and increase heat until slightly thickened and delicious.
  • Non- Dairy Option – increase the heat to your pan to medium and Add non-dairy milk of choice and cornstarch together to make a slurry. Stir into pan while boiling and allow to thicken. Drizzle with olive oil to serve.
  • Garnish with fresh thyme spears and enjoy!