1 1/2 C. rice

3 C. chicken stock

4 oz. Camembert cheese, cut into small pieces

4 T. extra-virgin olive oil, divided

4 pieces boneless, skinless chicken breast

Salt and freshly ground pepper

1/2 C. all-purpose flour

2 large shallots, thinly sliced

1/4 C. calvados or applejack brandy

6 large white mushrooms, thinly sliced

1/4 C. dry white wine

1/2 C. heavy cream

2 T. chopped fresh tarragon leaves

3 endive

2 Golden Delicious apples

2 T. white wine vinegar

1 tsp. sugar

3 T. chopped chives

 

In a medium sauce pot over medium heat melt 1 T. butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant. Add stock and bring to a boil. Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt.  While the rice cooks, heat 2 T. extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess. Brown chicken 3 to 4 minutes on each side. Remove chicken and reduce heat a little and melt in remaining 2 T. butter. Sauté the shallots 3 minutes until soft but not browned. Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes. Heat 2 T. extra-virgin olive oil in a skillet over medium heat. Trim the ends of endive and thinly slice the tight bottoms. Half the upper leaves across and separate the leaves. Quarter the apples lengthwise and cut away the core. Thinly slice the apples. Add the endive and apples and sauté 3 to 4 minutes to tenderize. Dress the salad with vinegar and sugar, salt and pepper and chives.  Serve the chicken alongside rice and endive and apples.

 

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