Chicken Breasts Normandy
A scrumptious chicken dish
"I put it over a bed of romaine lettuce and made it a Chicken Normandy Salad. Instead of thickening the glaze... I thinned it and used it as a dressing by pureed a bit of the glaze, apples and onions and adding some more cider to the dressing.
I cooked the chicken for 30 minutes."
66 people want to try | 153 have favorited
|4 largeboneless skinless chicken breast halves|
|1/2 cupAll-purpose flour|
|2 tablespoonsolive oil|
|1 smallonion; cut in thin wedges|
|1 cloveGarlic; minced|
|1 teaspoonfresh ginger root; finely minced|
|2 Granny Smith apples; cored and cut in wedges|
|1 cupapple cider|
|2 tablespoonsBrown sugar|
|1 tablespoonCider vinegar|
|1/8 teaspoonBlack Pepper; freshly ground|
Chicken Breasts Normandy Preparation
Preheat oven to 350F.
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 saute 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.)
Republished with Permission, National Chicken Council
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Chicken Breasts Normandy Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven