Chicken Breasts Normandy

Chicken Breasts Normandy

Ready in 45 minutes

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."

- TraceyLynne

Top-ranked recipe named "Chicken Breasts Normandy"

4 avg, 5 review(s) 100% would make again

Ingredients

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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 Black Pepper; freshly ground

Original recipe makes 4

Servings  

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.)

Notes

Republished with Permission, National Chicken Council

Credits

Added on Award Medal
Verified by stevemur

photo by LilyBear LilyBear

photo by tyson tyson

Calories Per Serving: 363 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Chicken Breasts Normandy

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Very good recipe. I served it with couscous and it was loved by all!
LilyBear 2 years ago
At first I was disappointed with this. However, after freezing and then defrosting the dish I found that the flavours had melded and the dish was really tasty. I shall definitely make this again.
janelaurent 2 years ago
Delicious recipe!
clarkeey10 2 years ago
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.
TraceyLynne 5 years ago
Republished with Permission, National Chicken Council [I posted this recipe.]
tyson 8 years ago
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