Created by Jon Diebold – Chef, Proprietor of Washington Platform Restaurant, Cincinnati, OH
1 – 8 ounce boneless, skinless chicken breast, pounded
3 ounces peeled & sliced Granny Smith apple
2 ounces GoldRiver Orchards Walnut pieces
4 ounces heavy cream
1/2 teaspoon tarragon
2 tablespoons clarified butter
Heat clarified butter in large nonstick skillet over medium-high heat.
Add chicken and cook about six minutes.
Turn chicken, add apple slices to pan and cook for another six minutes, until done.
Chicken is done if juices run clear when pierced with fork.
Remove chicken breast and apple slices from pan and pour off excess butter. Keep warm.
Add remaining ingredients to pan and salt & pepper to taste.
Reduce sauce to medium thickness over medium heat.
Arrange chicken breast and apple slices on plate and pour sauce over both.