This recipe is best with
- 2 cups apple juice
- 3 medium green apples, such as Granny Smith
- 3 leeks, white and only the tender light
- green part, halved lengthwise, rinsed, cut in
- 1/2-inch slices
- 6 boneless chicken breast halves, skin removed
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 cups chicken broth
- 1/4 cup apple brandy, such as Calvados or Apple Jack
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 1/2 cup sour cream
- 3 tablespoons minced green onion
- In a large skillet over medium heat, bring the apple juice to a simmer. Add the apples and leeks; simmer, stirring occasionally, for about 3 to 5 minutes, or until softened. With a slotted spoon, transfer apples and leeks to a bowl; set aside.
- Increase the heat to high and bring the remaining apple juice to a boil.
- Cook until reduced to about 1/4 cup, about 5 minutes. Pour reduced juice into a small bowl and set aside.
- Rinse the chicken and pat dry. Sprinkle all over with salt and pepper. Arrange in a single layer in the skillet. Pour chicken broth and apple brandy over chicken. Place skillet over medium-low heat and cook, covered lightly so steam can escape, about 10 to 14 minutes, until chicken is cooked through and juices run clear. Remove chicken to a plate with slotted spoon.
- Increase the heat to high and boil the liquid until reduced to 1 1/2 cups, about 6 to 8 minutes. Pour into the bowl with reduced apple juice.
- Add the butter to the skillet and heat over medium heat until melted. Whisk in flour and cook, stirring, 1 to 2 minutes, until smooth and bubbly. Whisk in the reserved juices and bring to boil, whisking until thickened, about 3 to 5 minutes.
- Reduce heat to low; stir sour cream into the thickened sauce. Add the leeks, apples, and chicken to the sauce, gently stirring to coat well. Cook about 2 minutes, just until heated through.