My wife’s grandma makes some of the best applesauce I’ve ever had (my mother-in-law does too…must be genetic). Anyway, for Christmas last year, she gave us pints upon pints of her delicious creation. While great served on its own (or as a dipping ingredient for grilled cheese), we figured we’d try to use it a little differently for this recipe. This time, we thought we’d feature it in an embellished sauce!
Knowing we were going to use the applesauce, we had to pick other sauce ingredients…and we went with some dry white wine (an unoaked chardonnay), cinnamon, and heavy cream. Then, we got thinking about what we wanted to serve our sauce with…and we decided upon a mixture of onions and bacon (salty/sweet) and thinly sliced chicken breast (although pork tenderloin would also work very well, if you prefer) in a Swiss Style.
We opted to serve our geschnetzeltes over some homemade sourdough toast (because we had it), but Rösti would provide an even better pairing! Lastly, we served this with a side of steamed broccoli.
Time: 30 Minutes
- Red Onion
- Pork Tenderloin or Chicken Breast
- Apple Sauce
- Dry White Wine.
- Heavy Cream
- Slice your onions and bacon into thin strips.
- Melt a little butter in a large pan, and add your bacon and onions. Cook until your onions turn opaque, and your bacon begins to crisp a little.
- As your bacon and onion cooks, thinly slice your chicken breast into cross-sections. Then, when your bacon and onions are ready, add your chicken, and cook to brown.
- Once your chicken is cooked as well, transfer your bacon, chicken, and onions to a bowl, and set aside.
- Work on your Sauce:
- Pour a cup of your wine into your hot pan, and bring it to a simmer. Allow to simmer for a few minutes.
- Scoop in your applesauce, and sprinkle some cinnamon in as well. Bring back to a simmer.
- Pour in your cream, and stir to combine, and bring back to a simmer once again.
- Scoop your chicken/onions/bacon back into your sauce, and stir to combine and reheat.
- Plate, devour, and enjoy!