Rusty’s Smacking Chicken

Ok, hold on to your saddle horn, folks. Here we go.

First get that olive oil heating over medium heat. Take the garlic, smash them up, and remove the small piece of the root crown and the skin. Chop that smelly little critter up, throw it into the oil and stir occasionally.

Turn your attention to the apple. Cut it in half, take a half and quarter it. Remove the core and the stem. Slice the quarter into about 6 slices each.

Take the breast and spread about 1/2 to 1 tablespoon of white Worcestershire sauce on each side and cover with the chicken seasoning of choice. Set it to the side.

Keep your eyes (or at least one) on the oil and garlic. When the garlic releases its flavor into the oil and starts to become tender and translucent, throw those apples on top. Mix those puppies up, until the apples start to limber up.

Place the chicken breast into the pan on top of the apples and garlic. Cover and check periodically. I like to use a glass cover. When it looks like it is drying out, pour about 1/8 cup of white wine in and cover.

Continue cooking. Turn the chicken and cook further. Once again it will need another 1/8 cup of white wine on it. (On the chicken. Do not slip a swallow. Or what the heck, take a drink or two.)

Anyway, back to the chicken. When the chicken is cooked, but not overly done, you want the juices that run from the chicken to be clear, with no pink left. Remove the chicken, place on plates and take out the apple slices and set aside.

Add the butter to the pan and let it melt with all the residual flavoring. Now we are going to make a roux. Get back here, it is not hard at all. Sprinkle the flour over the mixture and stir constantly until it thickens and turns golden brown. When it get to that point, you have roux. Now pour the milk into the roux and stir. Keep stirring until it thickens and starts to leave trails in the pan. (That is when you stir the mixture and the fluid does not quickly flow back behind the spoon.) Once you are at that point, remove from the heat and stir in the remaining wine, if you haven’t drunk it all. You can add more wine until the sauce has the thickness you desire.

Pour the sauce over the chicken and place three slices of the apple over the chicken in a fan design. Sprinkle dill and parsley over each breast, and you are all done!