1/4 lb. unsalted butter
2 Granny Smith apples, peeled, cored and sliced
1 lb. Chanterelles or other wild mushrooms
4 boneless chicken breasts, about 8 oz. each
2 c. poultry or veal stock
1 c. apple cider
2 tbsp. Calvados or Brandy
Salt to taste
Freshly ground black pepper to taste
1/2 c. snipped fresh chives
1 lb. baby spinach, stemmed
1 head radicchio, trimmed and julienned

In a medium size skillet over high heat, cook 3 tablespoons of the butter until just about smoking. Add the apples and cook until browned on both sides, about 3 minutes. Add the mushrooms and saute until browned, 5 minutes.

In another medium-size skillet, heat 2 more tablespoons of the butter over medium high heat. Add the chicken skin-side down and cook until side is browned, about 3 minutes. Turn over and cook until the other side is browned.

Add the stock cider and apple mushroom mixture. Reduce the heat to low. Cover and let simmer for 10 minutes. Remove the lid and return to a boil. Cooking until the liquids thicken enough to coat the back of a spoon (about 3 minutes). add the Calvados and season with the salt and nutmeg. Add a generous amount of black pepper. Remove from heat. Add chives.

In medium size skillet, cook spinach in remaining butter over high heat until wilted (2 minutes). Add radicchio to warm. Season with salt, nutmeg and pepper.

Position spinach and radicchio in the center of water serving plates. Spoon on sauce then place chicken breasts on top. Spoon over any remaining sauce over the chicken and serve.