Chicken breast in onion, apple, and white wine cream sauce

Ingredients for 4 servings:

• 2 chicken breasts
• 3 m.-sized onion(s)
• 2 apples (Boskoop, Elstar or Rubinette)
• Butter or olive oil for frying
• 1 tbsp flour
• 200 ml cream, 25% fat content, or half full cream, half milk
• 100 ml white wine or cider
• 1 tbsp Calvados
• salt and pepper
• nutmeg
• possibly chicken broth, instant

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Baked in the oven

Halve the onions and cut each half into strips about 0.5 cm thick. Then fry these in a little butter or olive oil. Meanwhile, peel and finely chop the apples. The onions can take on a little color. When the onions are slightly browned, add the apples, dust with a heaped tablespoon of flour, add the cream, white wine, and Calvados, and bring to a boil briefly. Season with salt, pepper, and a little nutmeg, or simply with a little granulated stock. It can be strong (but please don’t oversalt it), as the meat also needs some salt. Place the meat in a baking dish and pour the onion sauce over it. Bake in a preheated oven at 180 degrees Celsius for about 30 minutes, until a nice brown crust has formed. Serve with rice, boiled potatoes, or bread dumplings. I allow half a chicken breast or a schnitzel per person.