Chicken Normandy

By kimvess

This sweet and savory sauce is a delicious new way to prepare chicken breasts. Try it with Broccolini with
Pine Nuts and Raisins and Carrot-Garlic Mashed Potatoes.

Ingredients

• -Step Chicken:
• 4 (5 ounces each) boneless, skinless chicken-breast halves, tenderloins removed
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) ground black pepper
• 1/4 cup(s) all-purpose flour
• 1 tablespoon(s) olive oil or canola oil
• 1 tablespoon(s) unsalted butter
• Normandy Sauce:
• 1 Granny Smith apple, cored, thinly sliced
• 1/3 cup(s) finely chopped onion
• 1 teaspoon(s) fresh thyme leaves
• 2/3 cup(s) apple cider
• 1/3 cup(s) crème fraîche
• 1 tablespoon(s) grainy Dijon mustard
• 1/4 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground black pepper

Preparation

Step 1

Season breasts with salt and pepper on both sides. Dredge chicken in flour, lightly coating both sides; pat off excess.

Heat oil in a large nonstick skillet over medium-high heat. Add butter and swirl until melted. Place chicken in skillet, top sides down. Reduce heat to medium and sauté 7 minutes, turning once, or until lightly golden on each side. Transfer chicken to a plate; keep warm.

Leave drippings in skillet. Place skillet with drippings over medium-high heat. Add apple, onion, and thyme. Sauté 3 minutes or until apple starts to soften. Pour in cider and bring to a boil; boil 2 minutes, stirring, until cider is reduced by half.

Stir in remaining ingredients until blended. Cook, stirring, 2 to 3 minutes or until sauce is thickened and bubbly and apples are tender. Spoon over chicken.