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Main Dish > Chicken, Duck & Turkey

Chicken Breasts Normandy


Servings: 4


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


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.)