4 chicken breasts season with salt and pepper
in a heavy skillet heat 4 tbsp. Grape Seed Oil Cabernet Sauvignon fry on both sides until nicely browned.
2 tbsp. Calvados apple-brandy pour into a metallic ladle, flame it and pour over the chicken.
Remove fillets from the pan and set aside.
2 tbsp. Grape Seed Oil Cabernet Sauvignon pour into the skillet, and add 4 shallots cut into fine slices,
2 tart apples peeled, cored and cut into small cubes.
125 ml Neuburger White Wine as well as 250 ml chicken stock, 125 ml James Balsamic Vinegar, 2 tsp. honey and 2 tsp. Portuguese Mustard mix well.
Return the chicken to the pan and simmer for 30 mins.
Place chicken on preheated plates. Puree the sauce in a blender until nice and smooth and spoon over the chicken breasts.
serves 4
