Pan Roasted Chicken with Sauteed Granny Smith Apples & Toasted Walnuts

by St. Supery on June 8, 2010

This recipe was created by Chef Ron Barber to pair with the 2009 Dollarhide Ranch Sauvignon Blanc

4 boneless chicken breast halves – skin on
1 TBSP canola oil
1/2 cup Sauvignon Blanc
3/4 cup cream
1 Granny Smith Apple – peeled, cored, and sliced 1/8″ thick
1/2 cup walnut pieces – toasted
1/2 cup shallots – finely chopped
1 TSP garlic – finely chopped
1 TBSP fresh lemon juice
Salt & Pepper to taste

Preheat oven to 425°F

Season the chicken breasts on both sides with salt and pepper. In a large nonstick ovenproof sauté pan, heat the oil over medium high heat until simmering. Add the chicken, skin side down, and cook until the skin is well browned—about 5 minutes.
Flip the chicken over and place the pan in the oven. Roast for 15 minutes, or until the juices run clear. Remove the chicken from the pan and let rest at room temperature for 5 minutes, keeping warm.

Discard all but one tablespoon of the remaining oil then add the apples, shallots and garlic to the pan. Cook over medium heat until soft—about 3 minutes. Add the Sauvignon Blanc to the pan and reduce by half. Add the cream and bring to a simmer. Cook until the mixture is slightly thickened. Stir in the walnuts, lemon juice and season with salt and pepper.

Dived the sauce among 4 warm plates. Slice each breast into 4 or 5 pieces and arrange over sauce.

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