Pan Roasted Chicken breast with Apples and Sauvignon Blanc

• 4 boneless chicken breast halves – skin on
• 1 tablespoon canola oil
• ½ cup Sauvignon Blanc
• ¾ cup heavy (35%) cream
• 1 green apple – peeled, cored and sliced
• ½ cup toasted walnut pieces
• ¼ cup finely chopped shallots
• 1 teaspoon finely chopped garlic
• 1 tablespoon fresh lemon juice
• salt and pepper to taste

• Season the chicken breasts on both sides with salt and pepper.
• In a large nonstick ovenproof sauté pan, heat the oil over medium high heat.
• Place the chicken, skin side down in the pan, and cook until the skin is browned –approximately 5 minutes.
• Flip the chicken pieces over and place the pan in the oven.
• Oven roast for 15 minutes, or until the juices run clear.
• Remove the chicken from the pan and let rest at room temperature while you make the pan sauce.
• Discard all but one tablespoon of the remaining oil then add the apples, shallots & garlic to the pan.
• Cook over medium heat until soft.
• Add the Sauvignon Blanc to the pan and reduce by half.
• Add the cream and bring to a simmer.
• Cook until the mixture is slightly thickened.
• Stir in the walnuts, lemon juice and season with salt and pepper.