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Chicken Normande with Apples and Cream

Recipe : Chicken Normande with Apples and Cream

Procedure :
4 Skinless, boneless chicken
-breasts Salt & pepper 3 tb Butter
2 Shallots, chopped
1 Clove of garlic, finely
-chopped 1/2 c Dry blush wine
1/4 ts Dried thyme
2 Tart-sweet apples, peeled,
-cored & diced 1/2 c Heavy cream
1 c Shredded mozzarella
Season chicken with salt and pepper. In a large frying pan, melt butter over medium heat. Add shallots and garlic, and saute just til soft. Add chicken and saute about 5 minutes per side, until lightly browned. Add wine & thyme. Cover and simmer 10 minutes. Add apples. Simmer additional 10 minutes. Preheat broiler. Transfer apples and chicken to a casserole dish. Add cream to liquid remaining in frying pan; stir constantly til mixture just comes to a boil. Pour over chicken, sprinkle with cheese and broil til cheese is melted and bubbly. (adapted from 365 Ways to Cook Chicken) * The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA

Back to Recipe List for Main Dish Part 3