Print Friendly and PDF

CHICKEN BREASTS NORMANDY
Serves 4

4 large boneless, skinless chicken breast halves
1/2 cup all-purpose flour
2 tablespoons olive oil
1 tablespoon butter
1 small onion, cut in thin wedges
1 clove garlic, minced
1 teaspoon fresh ginger root, finely minced
2 Granny Smith apples, cored and cut in wedges
1 cup apple cider
2 tablespoons brown sugar
1 tablespoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Preheat oven to 350°F.

In medium bowl, combine flour, salt and pepper. Coat chicken well with seasoned flour. In large heavy skillet, heat olive oil and butter over medium-high heat. Add chicken breasts to skillet and sauté for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer.

Add onion, garlic and ginger root to the skillet; cook 1 minute. Stir in apple slices. Blend in cider, brown sugar and vinegar. Simmer on low heat 4 to 5 minutes. Pour mixture over chicken and bake for about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze, remove chicken to plates and stir 1 teaspoon flour mixed with 3 tablespoons cider into casserole dish. Cook and stir over medium heat, just until thickened. Spoon over chicken and serve.)


To download, choose "save" from your browser's menu