Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Chicken Breasts Normandy

Chicken Breasts NormandySautéed chicken breasts are baked with wedges of Granny Smith apple, seasoned with onion, garlic and fresh ginger.

Recipe Ingredients:

4 large boneless, skinless chicken breast halves
Salt and freshly ground pepper to taste
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 gingerroot, finely minced
2 Granny Smith apples, cored and cut in wedges
1 cup apple cider
2 tablespoons packed brown sugar
1 tablespoon cider vinegar

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. Season chicken with salt and pepper and dredge in flour.
  3. 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.
  4. Add onion, garlic and gingerroot 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.
  5. Pour mixture over chicken and bake for about 20 minutes.
  6. 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.)

Makes 4 servings.

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.