Brandy Chicken With Sage

Serves 4

4 chicken breasts, bone-in, skin removed
4 ¼ cup whole wheat flour 50 mL
2 Tbsp olive oil 30 mL
½ tsp salt 2.5 mL
1 tsp fresh ground black pepper 5 mL
1 cup minced onions 250 mL
2 cloves garlic, minced
3 Granny Smith apples, sliced (save 8 slivers for garnish)
½ cup brandy 125 mL
½ cup fresh sage leaves, minced (save 4 + leaves for garnish) 125 mL
¼ cup fresh lemon juice 60 mL
2 tsp lemon zest 10 mL
Coat chicken with flour on all sides. This is easily done in a freezer bag. Heat oil over medium-high heat in a skillet. Add chicken and brown on all sides. Sprinkle with salt and pepper and any remaining flour. Remove chicken from pan and keep warm. Reduce heat to medium and cook onions, garlic and apples for 3 minutes. Add brandy, sage, lemon juice and lemon zest and cook, stirring, for 1 minute.
Return chicken pieces to the pan. Bring to a boil and cover. Cook for 15-20 minutes or until sauce is thickened and chicken is thoroughly cooked, juices run clear when pierced with a knife and the internal temperature of each chicken breast reaches 165°F (74°C). Top each serving with the brandy sage sauce and garnish with fresh sage leaves and slivers of green apple. Serve immediately.

Variations:
Try other tart, firm apples instead of Granny Smith.
Use an apple brandy instead of regular brandy.

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