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Chicken Normandy




Source of Recipe


Internet


List of Ingredients




2 teaspoons vegetable oil
4 skinless, boneless chicken breast halves (1 pound total)
2 tablespoons + 1 teaspoon flour
3 scallions, thinly sliced
3/4 pound McIntosh, Cortland, or Empire apples, peeled, halved, and thinly sliced
3/4 pound Granny Smith or Crispin apples, peeled, halved, and thinly sliced
3 tablespoons applejack, Calvados, or brandy
3/4 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried sage
3 tablespoons reduced-fat sour cream
2 tablespoons chopped parsley


Recipe



In a large nonstick skillet, heat the oil over moderate heat. Dredge the chicken in 2 tablespoons of the flour, shaking off the excess. Saute the chicken for 3 minutes per side or until golden brown. Transfer to a plate.

Add the scallions to the pan and cook for 1 minute or until tender. Add the apples and saute for 5 minutes or until lightly browned. Remove the pan from the heat and add the applejack. Return the pan to the heat and cook for 30 seconds or until the liquid has evaporated. Add 1/4 cup of the broth and 1/4 teaspoon each of the salt and pepper to the pan and simmer gently for 4 minutes or until the apples are tender but not falling apart. Remove with a slotted spoon; set aside.

Add the remaining 1/2 cup broth to the pan along with the sage and the remaining 1/4 teaspoon each salt and pepper. Bring to a boil. Reduce to a simmer, return the chicken to the pan, cover, and cook for 5 to 7 minutes or until the chicken is cooked through. Return the apples to the pan and simmer gently for 1 minute or until heated through.

In a small bowl, whisk together the sour cream and the remaining 1 teaspoon flour. Stir it into the pan and simmer, stirring constantly, for 2 minutes or until lightly thickened. Stir in the parsley. Makes 4 servings.