Instructions: * Note: Calvados is very difficult to find in the St. Louis area, but it is available at Koppermans Specialty Foods and Delicatessen, a shop in the Central West End. The brandy, however, is pricey; you may want to settle for apple schnapps.

Preheat oven to 400 degrees.

Season chicken to taste with salt and pepper. Saute in oil in a large ovenproof skillet over medium-high heat for 2 to 3 minutes on each side. Pour off fat; add 2 tablespoons butter. Transfer skillet to oven and bake, basting frequently, for 5 to 7 minutes or until crisp and spongy to the touch. Place chicken on a plate and keep warm. Reserve skillet and fat.

Halve apples lengthwise; cut crosswise into thick slices. Cook apple in clarified butter in another skillet, turning frequently, over medium heat for 8 to 10 minutes or until golden. Keep warm.

In skillet used to cook chicken, pour off all but 1 tablespoon fat. Add shallot; cook until softened. Add Calvados to skillet; cook, scrapping up browned bits, until liquid is reduced to 2 tablespoons. Add broth; cook until liquid is reduced to 1/3 cup. Stir in cream; cook, stirring frequently, until thickened. Remove from heat.

Cut remaining 6 tablespoons butter into small pieces. Stir butter, parsley, chives and tarragon into sauce. Season with salt and pepper. Place skillet in a pan of hot water to keep sauce warm. Cut chicken diagonally into 1/4-inch slices. Spread sauce on a serving platter. Arrange chicken and apple slices alternately on platter.

Yields 6 servings.

Testers note: Good entree with a very rich sauce. For family members who preferred less fat, we also made a sauce of leftover broth mixed with herbs.

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