Cook Time:25 minutes
- 4 boneless chicken breasts
- 2 apples, cut in 4, peeled and cut in large chunks
- 200g mushrooms, sliced in half
- 6 tablespoons of Calvados (apple vodka)
- 6 tablespoons of fresh or sour cream
A special Mabon Sabbat recipe that takes its roots from the historic Norman culture. Begin by heating a large piece of butter in a frying pan and fry the chicken in high heat for about 10 minutes so that the chicken will turn brown and semi cooked. Place the chicken on a plate. Add another piece of butter to the same frying pan. When the butter starts to foam, add the apple slices and fry them until their color turns brown. Remove the apple from the pan and add it to the plate.
Add mushrooms and fry over high heat for about 4 minutes, while stirring occasionally until they become softer. Now place the chicken and apple back to the frying pan to reheat. Pour in the Calvados, add sour cream – but do so one tablespoon at a time. Cook for 10-12 minutes until the chicken is ready.
And that’s it! Your special Mabon chicken is ready.