We found this recipe, of all places, while sitting impatiently in the Doctor's office. An hour and a half had passed our appointed time and we remained in the waiting room. So while stewing over our options and leafing through an ancient and well dog-eared copy of Chatelaine, we came across this recipe, ripped it out of the magazine and while one-eye scanning a number of other vocally-irritated but unsuspecting patients, slowly slipped the page into our coat pocket. All quite secretive, prior to the rip we did check the hallway just in case any magazine detectives were approaching before we proceeded and stuffed the recipe in our coat.
We then, ust as coldly, even exercised the nerve of talking to the doctor in the private confines of an interview room, all the while the stolen recipe right in our coat, left just as brazenly on the bed right in front of him. How daring is that!!! Cool as James Bond! Ha!
As it turned out, the recipe made that same evening, did not require any secret antidote and in fact was very satisfactory to the palette. So if you are in the mood for a fresh and clean
tasting meal, give this one a try.
1/2 cup apple juice
1/4 cup apple cider vinegar
1 tsp Dijon mustard
1 1/2 tsp fresh Tarragon
1/4 tsp salt
2 skinless, boneless chicken breasts
1 medium sized red onion,
thinly sliced wedges
2 Mac apples, medium sliced wedges
1 head Boston leaf lettuce torn and
split between two plates
170g small wedge shaped
slices of Camembert
1. Whisk apple cider, cider vinegar, Dijon mustard, fresh Tarragon and salt in a bowl and set aside.
2. Cut chicken breasts in half on the horizontal. Heat large, non-stick frying pan over medium heat. Add 1 tbsp olive oil, then chicken and cook approx three minutes per side, until done to taste. Remove from heat and cover with a piece of foil to keep warm.
3. Same pan, reduce heat to medium, add 1 tbsp olive oil and then the sliced onion and cook until soft - about four minutes. Stir in sliced apple and cider mixture, make sure all is coated and simmer, uncovered, until apple is tender - about 5 minutes. Adjust salt and pepper.
Chop chicken into edible chis and layer over the lettuce, Divide the onion apple mixture over the chicken and drizzle the remaining pan sauce over the plates. Topp with the Camembert wedges and serve with Ciabata slices and a "0" chilled white wine.