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Chicken Breasts Normandy

Servings: 4

Ingredients

  4 large boneless, skinless chicken breast halves

  1/2 cup all-purpose flour

  2 Tbs olive oil

  1 Tbs butter

  1 small onion, cut in thin wedges

  1 clove garlic, minced

  1 tsp fresh ginger root, finely minced

  2 Granny Smith apples, cored and cut in wedges

  1 cup apple cider

  2 Tbs brown sugar

  2 Tbs cider vinegar

  1/8 tsp salt

  1/8 tsp freshly ground pepper

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Directions

Preheat oven to 350°F.

In medium bowl, combine flour, salt and pepper. Coat chicken well with seasoned flour. In large heavy skillet, heat olive oil and butter over medium-high heat. Add chicken breasts to skillet and saute for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer.

Add onion, garlic and ginger root to the skillet; 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 for about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze, remove chicken to plates and stir 1 teaspoon flour mixed with 3 tablespoons cider into casserole dish. Cook and stir over medium heat, just until thickened. Spoon over chicken and serve.)