Season chicken; brown well on both sides in butter, then remove chicken.
Add onion and apples.
Cook until onion is soft. Blend in flour and stir until smooth.
Add stock and stir, over low heat, until smooth and thickened.
Add nutmeg.
Mix in brandy. Return chicken.
Cover and cook on low heat for 40 minutes. Remove chicken with apples and onion.
Add heavy cream and cook until just heated through.
Pour over the chicken.
Let stand 5 minutes.
Serve.
Salt and pepper both sides of chicken and place on a rack in a shallow open roasting pan. Bake in hot oven (450\u00b0) until browned, about 20 minutes, then reduce oven to 350\u00b0. Remove chicken and rack; pour off any fat from pan. Return chicken to pan. Dissolve bouillon in boiling water. Pour over chicken along with apple juice. Stir in green beans. Cover and bake 25 minutes. Stir in apples. Cover and bake 10 minutes longer.
25 degrees F. Rinse chicken and pat dry with paper towels. Cut
Preheat over to 350\u00b0F (175\u00b0C).
Grease large shallow baking dish with vegetable oil.
Add oil and shallots (or onions) to baking dish and bake uncovered for 5 minutes.
Pour vinegar into baking dish and stir.
Add chicken breasts, basting tops with vinegar/shallot mixture; bake uncovered for 10 minutes.
Mix together cranberry sauce, apples, dried cranberries, walnuts and curry.
Cover chicken with sauce and bake an additional 15-20 minutes until chicken is cooked and sauce bubbles.
Spray chicken with butter flavored cooking spray (front and back). Sprinkle with seasoned salt.
Bake at 400\u00b0 for 30 to 35 minutes. Drizzle each breast with 1/2 teaspoon honey. Bake an additional 2 to 3 minutes and serve.
Cut chicken into 1/2-inch strips.
Stir-fry onion and carrots in oil until tender.
Add chicken.
Combine cornstarch, bouillon and cinnamon.
Stir in apple juice and vinegar until thoroughly combined.
Add to chicken mixture.
Stir and cook until thick and bubbly.
Place apple rings on top of chicken.
Cover and cook over medium heat about 3 minutes.
Place hot rice on platter.
Top with chicken and apples.
Arrange apples around.
Sprinkle with parsley.
Serves 3 to 4 people.
230 degrees C).
Place chicken breasts between 2 sheets of
Boil chicken in the water with cardamoms and salt, until soft
br>OPEN foil bag. Sprinkle chicken with salt and pepper; arrange in
Melt butter.
Saute apples and onions until tender.
Spoon evenly into 6 cups baking dish.
Rub chicken with salt, pepper and a little garlic powder.
Arrange on top of apples, overlapping slightly.
Combine shredded cheese, Parmesan, crumbs and thyme. Sprinkle evenly over top.
Drizzle cider over.
Bake at 350\u00b0 for 35 minutes.
Cut squash in half; scoop out seeds.
Fill center with apples. Place in baking dish containing 1/4 cup water.
Cover and bake at 350\u00b0 for 30 minutes or until partially done.
Remove from oven and sprinkle with salt, sugar and nutmeg.
Dot with butter.
Bake, uncovered, 45 minutes longer or until squash and apples are tender.
Yields 4 servings.
oth sides of the ribs with salt and pepper then place
igh heat.
Sprinkle chicken with salt.
Place chicken in skillet.
Cut squash into chunks or slices. Combine with apples, raisins and lemon juice in an 8-cup buttered baking dish (9 x 9-inch pan). Sprinkle with cinnamon. Dot with margarine.
Cover.
Bake at 350\u00b0 for 1 hour or until squash is tender.
Pound chicken to an even thickness.
aste. Place chicken in a shallow dish and brush with one-third
Sprinkle chicken breasts with 1/4 teaspoon of salt
00\u00b0F.
Pat your chicken very, very dry. Leave on
br>Coat one piece of chicken breast with yogurt as thickly as
about 8 minutes. Transfer bacon with a slotted spoon to paper