Chicken, Apples and Cream a la Normande

By Kathy_S

Ingredients

• All purpose lour, for dredging
• sant and freshly ground pepper
• 4 skinless, boneless chicken breast halves, without tenders, at room temperature
• 1 - 2 tbsp unsalted butter
• 1 - 2 tbsp olive oil
• 1 large apple, peeled, cored and cut into 1-inch chunks
• 1 medium onion, finely chopped
• 8 mushrooms, temmed, and thinly slided and the slices cut in half
• 1/3 cup chicken broth
• 2 tbsp apple jack or brandy
• 2/3 cup heavy cream

Preparation

Step 1

Dredge chicken in flour on both sides, tapping off the excess.

Put a large deep skillet over medium-high heat and add 1 tbsp each butter and oil. When the butter is melted, slip the chicken into the pan. Cook for 3 minutes, to brown the undersides, then trun over and cook for 3 minutes more.

Add a little more butter and oil if needed, then toss in the apple, onion and mushrooms. Season with salt and pepper and turn the new additions around so they're will mixed and glossy with butter and oil.
Cook for 1 minute, then pour in the broth. When the broth bubbles, reduce the heat to a slow simmer for about 10 minutes or until chicken is almost cooked through.

Turn up the heat again, pour in the liquor and boil until it's almost eveaporated, about 1 minute. Add the cream and, keeping the heat on high, cook until the cream reduces by about one-quarter, a matter of a few minutes. Taste the sauce for salt and pepper.
If you are concerned that the chicken will over cook, remove it to a platter and serve the sauce over the chicken.

Arrange on a platter and serve.