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    Chicken a la Normande


    Source of Recipe


    meals.com

    List of Ingredients




    1 tablespoon butter
    1 tablespoon oil
    6 (4-6-oz.) fresh boneless, skinless chicken breasts
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    5 tablespoons brandy
    1/2 cup chopped green onions
    1 can (10.75-oz.) condensed cream of mushroom soup
    2/3 cup 2% milk
    1  apple, cored and sliced

    Recipe



    Heat a large skillet over medium-high heat. Add butter and oil and heat until butter begins to foam. Season chicken with salt and pepper and add to pan. Sauté until browned on both sides, about 5 minutes. Transfer to a platter and set aside. Add brandy and green onions to skillet and bring to a boil, scraping any browned bits off the bottom. Blend in mushroom soup and milk; stirring until well mixed. Return chicken to skillet along with apple. Reduce heat and simmer for 15 minutes (and cooked through), stirring occasionally, until thoroughly heated. Serve immediately.

 

 

 

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