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Name: Chicken Normandy Withrow
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Thinly sliced peeled Granny; 3/4 c Brandy; 3/4 c Heavy cream; 1/2 c Thinly sliced peeled Red; 1/4 c Pecans chopped; 2 tb All-purpose flour; 3 tb Peanut oil; 3/4 c Apple juice; 1 Whole skinless boneless; 1/4 c Thinly sliced mushrooms; 1 ts Dried thyme; crumbled; 1 tb Finely chopped shallot

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INGREDIENTS

1/2 c Thinly sliced peeled Granny
3/4 c Brandy
3/4 c Heavy cream
1/2 c Thinly sliced peeled Red
1/4 c Pecans ; chopped
2 tb All-purpose flour
3 tb Peanut oil
3/4 c Apple juice
1 Whole skinless boneless
1/4 c Thinly sliced mushrooms
1 ts Dried thyme; crumbled
1 tb Finely chopped shallot

INSTRUCTIONS

In a bowl combine well the flour and the thyme and in the mixture dredge the chicken, shaking off the excess. In a skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the chicken, patted dry, for 2 to 3 minutes on each side, or until it is browned lightly. Add the brandy, deglaze the skillet, scraping up any brown bits, and boil the mixture for 2 minutes. Stir in the mushrooms, the pecans, the apples, and the shallot and cook the mixture for 2 minutes. Add the apple juice and the cream and cook the mixture for 2 to 3 minutes, or until the sauce is thickened slightly and the chicken is just cooked through. Transfer the chicken with a slotted spoon to 2 heated plates and spoon the sauce over it. Serves 2. Gourmet February 1990

NOTES

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Chicken Normandy Withrow

1/2 c Thinly sliced peeled Granny
3/4 c Brandy
3/4 c Heavy cream
1/2 c Thinly sliced peeled Red
1/4 c Pecans chopped
2 tb All-purpose flour
3 tb Peanut oil
3/4 c Apple juice
1 Whole skinless boneless
1/4 c Thinly sliced mushrooms
1 ts Dried thyme; crumbled
1 tb Finely chopped shallot

In a bowl combine well the flour and the thyme and in the mixture  dredge the chicken, shaking off the excess. In a skillet heat the oil  over moderate heat until it is hot but not smoking and in it cook the  chicken, patted dry, for 2 to 3 minutes on each side, or until it is  browned lightly. Add the brandy, deglaze the skillet, scraping up any  brown bits, and boil the mixture for 2 minutes. Stir in the  mushrooms, the pecans, the apples, and the shallot and cook the  mixture for 2 minutes. Add the apple juice and the cream and cook the  mixture for 2 to 3 minutes, or until the sauce is thickened slightly  and the chicken is just cooked through. Transfer the chicken with a  slotted spoon to 2 heated plates and spoon the sauce over it.    Serves 2.    Gourmet February 1990

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Nutrition

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Serving Size: 1 Serving (499g)
Recipe Makes: 1 servings

Calories: 1264
Calories from Fat: 841 (67%)

Amt Per Serving		% DV

	Total Fat 93.5g	125 %
	Saturated Fat 29.1g	146 %
	Monounsaturated Fat 39.4g
	Polyunsanturated Fat 20.2g
Cholesterol 122.3mg		38 %
Sodium 255.1mg		9 %
Potassium 535.2mg		14 %
Total Carbohydrate 59.5g		18 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 56.2g
Protein 6.6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1264

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