Chicken Breasts Normandy Recipe

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Chicken Breasts Normandy

Beth Ellefson



★★★★★ 1 vote


chicken breast halves, skinless and boneless
1/2 c
all purpose flour
2 Tbsp
olive oil
1 Tbsp
small onion, cut in thin wedges
1 clove
garlic, minced
1 tsp
finely minced fresh gingerroot
granny smith apples, cored and cut into wedges
1 c
apple cider
2 Tbsp
brown sugar
1 Tbsp
cider vinegar
1/8 tsp
1/8 tsp
freshly ground black pepper


1Preheat oven to 350.
2In a 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.
3Add onion, garlic and gingerroot to the skillet; cook for 1 minute. Stir in apple slices. Blend in cider, brown sugar, and vinegar. Simmer on low heat 4 to 5 minute. Pour mixture over chicken and bake about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze; stir 1 teaspoon flour mixed with 3 tablespoons cider. Cook and stir over medium heat, just until thickened. Spoon over chicken)

About this Recipe

Course/Dish: Chicken