CHICKEN CHAMPLAIN

For this recipe you can use chicken fillets , I used chicken thighs .
Lightly pound the skinned chicken portions , so they can be rolled and stuffed .
Place on a plate , cover and refrigerate .

Peel and core 3 granny smith apples . Set aside

Heat 2 tbs of butter in a pan and saute 1/4 cup of finely chopped onions , till soft and translucent .
Remove from the heat and add 1/4 cup of cream.
Slice the apples and add to the onions .
Add 1 tsp of tarragon  and 1 cup of breadcrumbs to make a loose stuffing mix .
Season with salt and pepper .
Divide this mix between each chicken portion
Lay the stuffing on the fillet / thigh and fold so no stuffing is showing .
Place the prepared chicken on a lightly sprayed baking tray , sprinkle with white wine and bake for 35 - 40 minutes.

Now make the walnut sauce ........
Bring 1 cup of chicken stock together with 1 cup of cream slowly to the boil , and reduce by half .
In another saucepan melt 2 tbs of butter over a low heat .
Add 1/2 cup of chopped walnuts and gently simmer for 15 minutes .
Add 2 tbs of flour to the walnut mixture and mix well .
Now whisk in the cream and chicken stock and bring to the boil stirring occasionally .
Reduce the heat and add 1 tbs of tarragon and 1 cup of marsala wine .
Reduce by 1/2 then season with salt and pepper .