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Chicken, Apples & Cream a la Normade

Apples and cream often signal that a dish is from Normandy.

Chicken, Apples & Cream a la Normade


  • All-purpose flour, for dredging

  • Kosher salt and ground black pepper, to taste

  • 4 boneless, skinless chicken breasts

  • 15 ml (1 tbsp) unsalted butter

  • 15 ml (1 tbsp) olive oil

  • 1 large apple, peeled, cored and cut into 2.5-cm (1-inch) chunks

  • 1 medium yellow onion, finely chopped

  • 8 mushrooms, stemmed, wiped clean, thinly sliced and cut crosswise in half

  • 75 ml (1/3 cup) chicken broth

  • 30 ml (2 tbsp) calvados, apple jack or brandy

  • 150 ml (2/3 cup) heavy cream

1. In a shallow bowl, mix flour with some salt and pepper. With a paper towel, pat chicken breasts dry, then dredge them through flour, coating both sides lightly and shaking off excess flour.

2. In a large, deep skillet over medium-high, heat butter and oil. When butter melts, add chicken breasts, in batches if necessary. Cook for 3 minutes, or until browned on the bottom, then turn and cook an additional 3 minutes.

3. Add apple, onion and mushrooms. Season with salt and pepper and stir lightly. Cook for 1 minute. finish with the other slice of cheese.

4. Add chicken broth. Bring to a boil, then reduce to a simmer for 10 minutes, until chicken is nearly cooked through.

5. Turn heat to medium-high and add calvados, boiling until it is almost evaporated (about 1 minute). Add cream and cook until cream reduces by a quarter.

Nutrition information per serving (values are rounded): 417 calories; 204 calories from fat (49 per cent of total calories); 23 g fat (12 g saturated; 1 g trans fats); 130 mg cholesterol; 19 g carbohydrate; 30 g protein; 2 g fibre; 291 mg sodium

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