4 lg. chicken breasts
16 whole water chestnuts
1 celery stalk, chopped finely
2 onions, chopped
1 c. half & half
1/4 c. applejack
1 c. apple wine
1 lg. carrot, sliced
1 stick butter
Flour, salt & pepper

Salt, pepper and lightly dust chicken with flour. Saute chicken in butter on both sides. Remove, keep warm. Saute vegetables until translucent, not brown. Add applejack and apple wine. Reduce liquid by 2/3. Add cream and continue reduction of sauce until thick. Return chicken to sauce. Heat thoroughly and baste. Serve with rice or cous cous. Serves 6 to 8.