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Buttermilk Cider Chicken *

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BUTTERMILK CIDER CHICKEN *
 Categories: Chicken, Apples
      Yield: 4 Servings
 
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      8    Chicken breast halves;
           - boneless, skinless
      1 c  Buttermilk
      1 tb Butter
      1    Granny Smith apple; core,
           - cut in 8 wedges
      1    Red Delicious Apple; core,
           - cut in 8 wedges
      1 c  Apple cider
      1 c  Chicken broth
      1 c  Whipping cream
           Flour
           Salt & pepper to taste
      2 tb Vegetable oil
      2 tb Fresh chives; chopped
    3/4 c  Pecans; coarsely chop, toast
 
  Place chicken in single layer in glass baking dish. Pour buttermilk
  over. Turn chicken to coat. Cover; chill overnight. Melt butter in
  heavy skillet over medium high heat. Add apples and saute until
  golden, about 5 minutes. Transfer apples to bowl. Add cider to same
  skillet. Boil until cider is reduced to 1/4 cup, about 8 minutes. Add
  broth and cream. Boil until liquid is reduced to sauce consistency,
  about 15 minutes. (Apples and sauce can be made 1 day ahead; cover
  separetely and refrigerate.) Drain chicken. Place flour in bowl.
  Season flour generously with salt and pepper. Coat chicken with
  flour. Heat oil in a large heavy skillet over medium heat. Add
  chicken and cook until browned and cooked through, about 5 minutes
  per side. Transfer to plates. Add apples to same skillet and reheat
  over medium heat. Divide among plates. Add sauce to same skillet and
  reheat. Stir in chives. Season to taste with salt and pepper. Pour
  sauce over chicken. Sprinkle with pecans.
 
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