Floured and sauteed chicken breasts arebaked with slices of Granny Smith apple, onion, garlic and freshginger.
Recipe: Chicken Breasts Normandy
4 large boneless, skinless chicken breasthalvesSalt 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
Makes 4 servings.
Recipe provided courtesy of the NationalChicken Council. Used with permission.
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