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Chicken with Brie

4 chicken breasts, boned and skinned
1/4 cup flour, seasoned with salt and pepper
4 T. butter
1 T. oil
1/2 cup dry white wine
1/2 cup cream
6 ounces Brie, rind removed and cut into 1/2" cubes
1/2 cup Granny Smith apple, coarsely chopped
1/2 cup pecan pieces, toasted

Place the chicked between plastic wrap and pound to 1/4 to 1/2 inch
thickness. Dip each piece into the seasoned flour.

Heat a 12-inch skillet. Add butter and oil. When foaming add floured
chicken breasts. Cook 1 to 2 minutes per side. Add wine and cream
to pan. Cover and simmer 4 to 5 minutes.

Remove chicken and check for doneness, set aside and keep warm.

Allow liquid to reduce to 1/2 cup over med-high heat. Reduce the
heat so sauce simmers. Add the chicken breasts back into the pan,
coat with sauce.

Add brie and shake pan over heat until the cheese is melted and
sauce to smooth.

Place chicken on a heated serving platter. Add the pecans and apples
to the sauce and pour over chicken. Garnish with a few pecan and
apple pieces if desired.


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