Yield: 24 chicken breasts, 2 per serving.
6 cups heavy cream
2 Tbsp. curry powder
to taste, salt and pepper
1⁄2 cup butter
2 lb. onions, cut in half and sliced 1⁄4 ” thick
2 qt. water
3 Tbsp. lemon juice
4 Granny Smith apples
4 Red Delicious apples
2 lb. turnips, peeled, quartered and thinly sliced
24 chicken breasts, pounded
as needed, olive oil
48 spinach leaves, cut into thin strips
Heat the cream and curry powder in a 5-quart saucepan over medium heat. Lightly season the cream with salt and pepper. Simmer cream until it has reduced by half. Do not let cream foam over the sides. Hold the warm reduced cream in a double boiler.
Heat 1⁄4 cup of butter in a saute pan and add sliced onions. Cook over low heat about 30 minutes, stirring often until golden brown and caramelized. Set aside.
While the cream is simmering, acidulate water with the lemon juice. Core and quarter the un-peeled apples. Slice widthwise about 1⁄4 ” thick. Place in water to prevent browning. Cover with film wrap and refrigerate until needed.
Blanch turnips in boiling, salted water. Transfer to ice water and let cool. Remove from the water and drain thoroughly.
Season the chicken breasts with salt and pepper, brush with olive oil and grill about 3 minutes on each side, or until cooked through. While chicken is grilling, heat remaining 1⁄4 cup of butter in a saute pan over medium heat. When melted, add the apples and turnips. Saute until tender.
To serve: Pool curry cream on the plate. Center two chicken breasts on the plate, then spoon the onions, apples and turnips around them. Garnish with sliced spinach leaves.
NATIONAL ONION ASSOCIATION
