Chicken Breasts Steamed in Cabbage with Cider Cream Sauce

Name: Chicken Breasts Steamed in Cabbage with Cider Cream Sauce
Ingredients: ⅔ cup fruity white wine, such as Riesling or Gewürztraminer; ⅔ cup fruity white wine, such as Riesling or Gewürztraminer; ⅔ cup fruity white wine, such as Riesling or Gewürztraminer; Kosher or sea salt and freshly ground pepper; 4 boneless, skinless chicken breast halves (6 to 8 ounces each); 4 boneless, skinless chicken breast halves (6 to 8 ounces each); 1 cup thinly sliced mushrooms; 2 cups peeled and thinly sliced tart apples; 2 tablespoons chopped shallots; 3 tablespoons unsalted butter or olive oil; 3 tablespoons unsalted butter or olive oil; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1 teaspoon good curry powder, such as Madras Curry Powder; 1 teaspoon good curry powder, such as Madras Curry Powder; Large leaves of napa or other green cabbage; Large leaves of napa or other green cabbage; Cider Cream Sauce; Large leaves of napa or other green cabbage

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is an elegant preparation for chicken that takes a bit of time, but it’s fun for a special dinner. The sauce can be made a day or two ahead, stored, covered, in the refrigerator, and then gently reheated. The chicken could be made wrapped up to 6 hours ahead and stored, covered, in the refrigerator. Wrapping the chicken breasts in cabbage keeps them moist and juicy.

Ingredients

Dinner
Gluten-free

Ingredients

Method