Chicken with Apple Brandy Sauce

by Julie Cohn

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Chicken with Apple Brandy Sauce

This is a eastern European-inspired dish, with roast chicken, apples, and a brandy sauce.  Chicken with Apple Brandy sauce is a perfect fall entree, delightful with potato pancakes, pirogi, or buttered noodles.

  • 2 Tbsp. butter
  • 1/2 c. coarsely chopped sweet onion
  • 2 cloves Garlic, finely chopped
  • 1 Apple, cored and peeled, coarsely chopped
  • 2-3 sprigs Fresh Sage, chopped
  • 3-4 Boneless, skinless Chicken Breasts
  • 1/4 c. Flour
  • 1/8 tsp. Ground Sage
  • 1/4 tsp. Salt
  • 1/8 tsp. Ground Pepper
  • 2 Tbsp. Butter
  • 1/2 c. Apple juice
  • 2 Tbsp. Brandy or Cognac

For a richer delicate apple taste, use Calvados apple brandy.

Melt the butter in a saute pan.  Add the chopped onion and apple and saute over medium heat for about 5 minutes.  Remove from pan, place into a bowl, and set aside to use later.

Chicken with Apple Brandy Sauce 2Preheat the oven to 350 degrees.  Rinse and pat dry the chicken.  Mix the flour, sage, salt and pepper, and dredge the chicken pieces in the flour, coating thoroughly.  Melt the butter in the same saute pan used for the onions/apples.  Add the chicken, cooking 3-4 minutes on each side over medium high heat, until golden.  Add all but 3 Tbsp of the cooked onion and apple.  (You will use the remainder for the pierogi.)  Add the apple juice and brandy, and simmer on medium high for 2-3 minutes.
Chicken with Apple Brandy Sauce 3

Transfer the entire pan to a baking dish, cover. Place in the heated oven and bake 35 minutes. Serve with Pierogi and a vegetable.

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1 comment

Betsy @ Desserts Required 08/11/2014 at 6:35 pm

What a great idea. I get so tired of the same old chicken and this is perfect for fall when the apples are amazing!


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