Pan Roasted Breast of Chicken with Sauteed Granny Smith Apples & Toasted Walnuts
Serve with St. Supéry Dollarhide Ranch Sauvignon Blanc
4 chicken breast halves – boneless, skin on
1 tablespoon canola oil
½ cup St. Supéry Sauvignon Blanc
¾ cup cream
1 Granny Smith apple, peeled, cored, and sliced 1/8 inch thick
½ cup walnut pieces - toasted
1/4 cup shallot – finely chopped
1 teaspoon garlic - finely chopped
1 tablespoon fresh lemon juice
Salt & white pepper to taste
Preheat the oven to 425 degrees F.
Season the chicken breasts on both sides with salt & pepper.
In a large nonstick ovenproof sauté pan, heat the oil over medium high heat until shimmering. Add the chicken, skin side down, and cook until the skin is well browned – approximately 5 minutes. Flip the chicken over and place the pan in the oven. Roast for about 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 & garlic to the pan. Cook over medium heat until soft – about 3 minutes. Add the chardonnay 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.
Divide the sauce among 4 warm plates. Slice each breast into 4 or 5 pieces and arrange over the sauce.