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Chicken Valle Douge

Chicken Valle Douge

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Lemp Mansion Restaurant and Inn>

Yield:> 1 serving

1 (8-ounce) whole skinless, boneless chicken breast (see note)>


Ground white pepper>

2 tablespoons clarified butter (see note)>

3/4 cup sliced button mushrooms>

2 teaspoons granulated sugar>

1/2 Red Delicious apple, peeled, cored and sliced about 1/2 inch


2 tablespoons apple brandy (applejack or Calvados), warmed slightly>

1/2 cup 40 percent (gourmet) whipping cream>

1 to 2 tablespoons chicken stock, optional>

Season chicken to taste with salt and white pepper. Place a medium skillet over

medium-high heat. Add clarified butter to skillet, then add seasoned chicken.

Saute until light brown, about 2 minutes. Turn chicken; immediately add

mushrooms, sugar and apple slices. Cook about 2 minutes, stirring mushrooms and

apples, until chicken is browned on second side.

Remove skillet from burner; add brandy. Touch a lighted match to the contents

of the skillet to flame the brandy. When the flames subside, return to heat.

Add cream, reduce heat, and let the chicken finish cooking and the sauce

thicken, about 6 to 8 minutes. (If the sauce becomes too thick, thin it with

chicken stock.)

Place chicken on serving plate; pour sauce over chicken.

Per serving:> 1,055 calories; 77.5g fat (66 percent calories from

fat); 47g saturated fat; 368mg cholesterol; 50g protein; 30.5g carbohydrate;

25g sugar; 1g fiber; 158mg sodium; 105mg calcium; 696mg potassium.

Note:> Most boneless, skinless chicken breasts sold in grocery stores

are larger breast halves (about 8 ounces each). To use a large breast half,

butterfly it by cutting into the thickest, long side about three-fourths of the

way through and opening the meat like a book.

To make clarified butter, melt about 4 tablespoons unsalted butter in a small

pan. Skim off and discard the foam. Pour off the golden melted butter,

discarding the milky solids that collect at the bottom of the pan.

Satisfy your cravings

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