Chicken Breasts Normandy

Chicken Breasts Normandy Recipe

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Beth Ellefson

By
@belle2354

.

Rating:

★★★★★ 1 vote

Serves:
4

Ingredients

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  • 4
    chicken breast halves, skinless and boneless
  • 1/2 c
    all purpose flour
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    butter
  • 1
    small onion, cut in thin wedges
  • 1 clove
    garlic, minced
  • 1 tsp
    finely minced fresh gingerroot
  • 2
    granny smith apples, cored and cut into wedges
  • 1 c
    apple cider
  • 2 Tbsp
    brown sugar
  • 1 Tbsp
    cider vinegar
  • 1/8 tsp
    salt
  • 1/8 tsp
    freshly ground black pepper

How to Make Chicken Breasts Normandy

Step-by-Step

  1. Preheat oven to 350.
  2. In 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.
  3. Add 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)

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About Chicken Breasts Normandy

Course/Dish: Chicken




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