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.