4 (8 oz.) chicken breasts, boneless, skinless
2 apples
2 oz. Calvados de Normadie or Apple Jack
1 carrot, peeled, match-stick cut
2 cloves garlic, crushed
2 chicken bouillon cubes
1 oz. olive oil
1 oz. butter
2 oz. flour
1 pinch rosemary
Salt and pepper to taste

Flatten chicken breasts with a meat mallet and season with salt, pepper and rosemary. Dredge in flour. Heat a saute pan with oil and cook chicken breasts on both sides until golden brown.

Quarter the apples and remove core. Cut each quarter into 13 slices. Remove chicken from pan and add apples and bouillon cubes. Add the carrots and the apple liquor.

Place chicken back in pan and add enough water to simmer chicken in to bring up to serving temperature. To serve, place chicken breasts on plates; arrange apple slices around chicken and pour sauce over top. Serves: 4. (Prep and Cooking Time: 30 minutes)