Artwork by Jacob

Artwork by Jacob

Friday, October 21, 2016

French Fridays - Chicken, Apples, and Cream a la Normande

Continuing on my French cooking journey, I had some extra cream and searched through Around My French Table and came across this chicken recipe; Chicken, Apples, and Cream a la Normande.

We rarely make dishes with a sauce so this recipe was a treat. Skinless, boneless chicken breasts are dredged in flour, salt and pepper then cooked in a skillet with butter and olive oil. Additions of apple, onion, mushrooms along with chicken broth, brandy and heavy cream make up the side/sauce portion. This was delicious and my husband deemed it restaurant worthy.

Chicken, Apples, and Cream a la Normande page 218 from Around My French Table by Dorie Greenspan.

2 comments:

  1. This is one of my favourite dishes from AMFT! You've reminded me to make it again!

    ReplyDelete
  2. This looks superb - just delish.

    ReplyDelete