POLLO ALLA MELE (Apple Chicken)        Servings:

1   oz.       olive oil                5   oz.   chicken breasts
2   oz.       apple juice              2   oz.   chicken stock
1   oz.       brandy                   8-10      apples, peeled and sliced
1/4 tsp.      shallots, pureed         1/10 tsp. nutmeg
1   oz.       cream                              chopped parsley

    Heat olive oil in a saute pan.  Flour boned, skinned chicken and sear
both sides in oil.  Add shallots.  When browned, flame with brandy.  Add
juice, stock, cream, and nutmeg.  Cook for 3-4 minutes, add apples, cook
for 2 minutes more.  Remove chicken to a plate.  Reduce remaining liquid
until 3-4 Tablespoons remain.  Pour over chicken, arranging apple slices
in a line.  Top with parsley.