Return to Content

Sautéed Chicken Vermont Style


Yield: Serves 4.

Tender breasts of chicken in a creamy sauce spiked with applejack brandy. --Woodstock Inn, Woodstock, Vermont


  • 2 whole chicken breasts, boned, skinned, and halved
  • Flour
  • 1/2 cup butter
  • 8 ounces fresh blanched morels
  • 1 cup blanched almonds
  • 3/8 cup applejack brandy
  • 2 teaspoons tarragon vinegar
  • 1 cup heavy cream
  • Chopped fresh parsley


Dredge chicken breasts in flour and sauté in butter, browning slightly on both sides. Add morels and almonds, sautéing at low temperature so as not to darken. Remove chicken and deglaze with applejack brandy. Add vinegar and cream, reduce to smooth consistency, and return chicken to pan just long enough to heat through. Garnish with parsley.
Updated Wednesday, September 17th, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111