Apple Stuffed Chicken With Applejack Sauce - cooking recipe

Ingredients

6 Granny Smith apples, peeled, cored and thinly sliced
16 boneless chicken breast halves
4 oz. Gruyere cheese, thinly sliced
2 c. fruity white wine
1/2 c. applejack or calvados
3 shallots, finely sliced
2 c. chicken broth
1/2 c. light cream

Preparation

Put wine, applejack and shallots in a pan and cook until reduced by half.
Add chicken broth and reduce again by half.
Add cream and 2/3 of apples; simmer for about 5 minutes.
Salt may be added, if desired.
Makes 2 1/2 to 3 cups.