Chicken with Applejack Sauce

This dish is all about the sauce. Cook the chicken pretty much any way you'd like, add this sauce to it and it will liven up any meal.

The first time I made this, it was with pork chops and with this apple stuffing tucked inside. It was so good but quite a bit of work. I made this on the first Valentines Day my husband and I spent together (boyfriend at the time); along with a homemade Tiramisu that didn't turn out so well. Since then, I have yet to make another Tiramisu, but have made this sauce pretty often. I turned this dish into a meal that doesn't have to be for a special occasion (hence chicken) but at the same time -definitely could. This comes altered from Williams-Sonoma American.

I think I have always paired this recipe with the stuffing listed in the paragraph above.



This is a picture of the brandy in flames... if you can see them (its the blue color).


Applejack Sauce

Ingredients

Grilled, baked or pan-fried chicken, or pork chops
1/3 cup Applejack (apple Brandy) - I have made this with Apricot Brandy also, probably any would do
1 1/2 tsp Cornstarch
3/4 cup Chicken Stock or Broth
1/4 cup Cream
Chopped Sage for garnish

Directions

In a small sauce pan on low heat, add the brandy. Once it's warm, ignite with a match or lighter... Careful!
Let it flame for about 30 seconds. If it doesn't go out on it's own you can cover the pan with a lid. Set aside.
Dissolved the cornstarch in a Tbs of water and add this, preferably, to the pan you cooked the meat in.
Add the brandy, broth, and cream. Stir well. If you use the pan you have cooked the meat in, this will de-glaze the pan getting all of the bits of flavor from the meat up and off the pan into your sauce. Yum!
Bring to a boil over medium heat for about 1 minute. You should be able to see it has thickened just a bit.
Spoon over your meat and voila! Boring to fantastic. :)