Press enter to see results or esc to cancel.

Chicken Breasts Normandy recipe

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

  • Preheat oven to 350°F (175°C).
  • Season chicken with salt and pepper anddredge in flour.
  • In large heavy skillet, heat olive oiland butter over medium-high heat. Add chicken breasts to skilletand saut for 2 minutes on each side, just until golden.Remove chicken to casserole dish, arranging in single layer.
  • Add onion, garlic and gingerroot to theskillet; 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 forabout 20 minutes.
  • Remove from oven, serving at once. (Ifsauce does not thicken into glaze, remove chicken to plates andstir 1 teaspoon flour mixed with 3 tablespoons cider into casseroledish. Cook and stir over medium heat, just until thickened. Spoonover chicken and serve.)

    Makes 4 servings.

    Recipe provided courtesy of the NationalChicken Council. Used with permission.

    Chicken Breast & Apple Normandy – Chef Remy Cooks!

    If the Chicken Breasts Normandy recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment