Chicken Breasts Normandy

  • Yield: 4 servings


4large boneless, skinless breast halves
1/2cup all-purpose flour
2tablespoons olive oil
1tablespoon butter
1small onion, cut in wedges
1clove clove of garlic, minced
1teaspoon fresh ginger root
2-- Granny Smith apples, cored and cut in wedges
1cup apple cider
2tablespoons brown sugar
1tablespoon cider vinegar
1/8teaspoon salt
1/8teaspoon freshly ground pepper


  1. Preheat oven to 350°F. In 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 sauté for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer. Add onion, garlic and ginger root to the skillet; cook 1 minute. Stir in apple slices. Blend in cider, brown sugar and vinegar. Simmer on low heat 4 to 5 minutes. Pour mixture over chicken and bake for about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze, remove chicken to plates and stir 1 teaspoon flour mixed with 3 tablespoons cider into casserole dish. Cook and stir over medium heat, just until thickened. Spoon over chicken and serve.)