Tender chicken breasts are sautéed until golden, then finished with apples and a rich cream sauce flavored with Applejack or Calvados and brandy. The combination of apples, cream and apple brandy gives this dish its classic Normandy character.
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| Chicken with Apple Brandy Cream Sauce (Normandy) |
Servings: 4
Prep Time: About 15 minutes
Cook Time: About 30 minutes
Prep Time: About 15 minutes
Cook Time: About 30 minutes
Ingredients:
- 3 tablespoons butter
- 4 skinless, boneless chicken breast halves
- All-purpose flour, for dredging
- Salt, to taste
- Freshly ground black pepper, to taste
- ½ cup Applejack or Calvados
- ¼ cup brandy
- 1 cup whipping cream
- 3 Golden Delicious apples, peeled, cored and sliced
Instructions:
- Preheat the oven to 350–375°F.
- Melt the butter in a heavy large skillet over medium-high heat.
- Season the chicken breasts with salt and pepper. Lightly coat with flour, shaking off the excess.
- Add the chicken to the skillet and sauté for about 4 minutes per side.
- Transfer the chicken to the oven and bake for 10–15 minutes, or until cooked through.
- Pour off all but 1 tablespoon of the butter from the skillet.
- Add the sliced apples, Applejack or Calvados, and brandy. Simmer over medium heat until the apples are tender and the liquid is slightly syrupy, about 7 minutes.
- Using a slotted spoon, transfer the apple slices to the platter with the chicken.
- Add the cream to the skillet and boil until reduced and thickened to a sauce consistency, about 5 minutes. Season to taste with salt and pepper.
- Return the chicken and apples to the skillet and heat through, about 2 minutes.
- Arrange the chicken on individual plates and spoon the apples and brandy cream sauce over the top. Serve immediately.
Tip: Calvados, an apple brandy from Normandy, gives the dish the most traditional flavor. Applejack is an excellent alternative.
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