In a skillet, brown chicken tournedos in hot oil about 5 minutes per side or until juices run clear. Keep hot.
Deglaze skillet with vermouth and add apples. Cook 2-3 minutes then purée mixture in the blender.
In a saucepan, heat milk over low heat. Whisk in cream cheese. Add thyme, salt and pepper and cook 2 minutes more. Stir in apple purée until sauce is smooth and even.
Pour apple sauce over hot chicken tournedos and serve.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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