Difficulty: Easy
Prep Time: 45 minutes
Cook Time: 20 minutes
Yield: 4 servings

Ingredients:

1/2-lb. butter
1 whole chicken, deboned and cut into 1-inch cubes
1/2-lb. blanched French green beans
1 cup apple cider
1 lb. mushrooms
1 pint heavy cream
1 tsp. nutmeg
1 apple
salt and pepper
tomato, as garnish
parsley, as garnish

Directions:

1. Place 1/2-pound butter into hot skillet, then place cubed chicken in skillet and cook until golden brown.
   
2. In another skillet place blanched green beans with 1/2-pound butter to heat up.
   
3. Add mushrooms to another skillet and cook until soft.
   
4. Once the chicken is golden in color, add the cider to pan. Let the cider reduce to give the chicken an apple flavor. The butter and cider will begin to form a coating of caramel on the chicken.
   
5. When the sauce is reduced to a glaze, add the cream, and a little salt and pepper. The secret is to add the nutmeg at the end for a special flavor.

To serve: Place chicken on plate with sauce. Slice apple and create a fan and place on plate for decoration. Finally, add mushrooms and green beans next to chicken and place a little tomato and parsley for color.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.