Instructions: *We use Calvados. You dont have to.

Melt butter with oil. Salt and pepper chicken and saute in oil until golden brown and 3/4 done. Remove chicken and place on paper towels to drain.

Drain most of remaining oil out of frying pan. In the remaining one tablespoon of oil, saute onions and apples until tender and light golden brown. Add bouillon and cook apples and onions until liquid is reduced by half. Add chicken and simmer until chicken is cooked through. Remove chicken, add brandy. Simmer for 2 minutes. Remove from heat and add cream.

Return chicken to cream sauce and heat VERY GENTLY for five minutes. Do not boil or cream will curdle!! Serve over rice.

NOTES : Barb fixed this for us one night when were in Switzerland visiting them in October, 1995. It was delicious.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.