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Sautéed Chicken Vermont Style

Sautéed Chicken Vermont Style
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Yield: Serves 4.

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

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  • 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

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