Ingredients

• 5 lbs. disjointed CHICKEN
• SEASONING
• 2 APPLES
• 1/2 pint of CIDER, 1/2 pint of heavy CREAM
• 4 oz. of BUTTER
• 2 CHICKEN BOUILLON cubes
• 1 LEMON
• 1 jigger of COGNAC or CALVADOS (apple brandy). Brandy is optional.

Method

1. SAUTEING: (cooking time, 40 minutes): Season CHICKEN, then flour it. Heat skillet, melt BUTTER and be careful not to overheat. Place CHICKEN in pan and fry gently on both sides. Add 4 soup spoons of CIDER, let it simmer in covered skillet. While cooking, the cider will evaporate; add another four soup spoons of CIDER, etc., until CHICKEN is tender. Take the CHICKEN out of the skillet, allow liquid to simmer down, add COGNAC and CHICKEN, and ignite it, then pour in the heavy CREAM and let cook to desired thickness and season to taste. At the last minute, add the JUICE of 1 LEMON. A teaspoon of ARROWROOT blended with water to a liquid paste, can also be employed for thickening the sauce.
2. SERVING: Broil peeled APPLE WEDGES or RINGS in oven. Place the cooked APPLES on CHICKEN when serving; pour strained sauce over CHICKEN. Serve with a glass of chilled CIDER, it will add a touch of originality for enhancement.