Choosing themes for the recipe swap isn't always easy. I try to pick something broad enough that most people will have something to submit. Now that fall is in the air and everyone seems to be on the hunt for apple and pumpkin recipes to usher in the season, apple and pumpkin seemed like the perfect swap theme.
My recipe was one of the few savory dishes submitted - Goat Cheese, Sweet Onion, Apple, and Brandy Stuffed Chicken.
I never have any luck with stuffed chicken (the filling never stays inside the chicken) so I knew I needed to modify the recipe. I decided to turn the onion, apple and goat cheese mixture into a sauce. What I didn't foresee was how unappetizing the finished product would look. I'm sorry about that, but please don't let the pictures dissuade you from making this. It's actually a really good recipe.
Goat Cheese, Sweet Onion, Apple, and Brandy Chicken
Modified from Cheesecurd in Paradise
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper
4 boneless skinless chicken breasts, butterflied or pounded thin
2 apples, peeled, cored and diced
1 sweet onion, diced
1/3 cup brandy
1 cup chicken broth
3 oz goat cheese
Heat 1 tablespoon each butter and oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to pan. Cook, turning once, until golden brown and cooked through, approximately 4 minutes per side. Remove from the skillet and lower the heat to medium.
Add the remaining 1 tablespoon each butter and oil to the skillet, then add the apples and onion and cook until onion starts to caramelize, about 10 minutes. Add brandy and deglaze the pan, scraping up any browned bits. Add chicken broth to thin the sauce, then add the goat cheese, stirring to combine. Taste and adjust seasoning, if needed.
Add the chicken back to the pan and simmer 2 minutes. Serve, spooning the sauce over the chicken.
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