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Chicken Normande

List of Ingredients




Four boneless chicken breasts,
one and a half ounces of butter
one finely chopped onion
half a glass of calvados (apple brandy),
one level tablespoon of flour,
quarter of a pint of chicken stock,
bouquet garni,
three tablespoons of single cream,
two dessert apples (sliced),
additional half an ounce of butter (to fry apple),
chopped parsley.



Recipe



Method
Brown the chicken breasts in butter. Add the onion, and continue cooking for two to three minutes. Flame with the calvados. Blend in the flour, then the stock. Season with salt & pepper, and add the bouquet garni. Bring slowly to the boil, stirring frequently. Remove the chicken pieces to the serving dish. Add the cream to the pan. Bring back to the boil, and check the seasoning. Strain the sauce and spoon over the chicken. Garnish with slices of apple fried in butter. Sprinkle with chopped parsley.

Serves 4