Continuing on my French cooking journey, I had some extra cream and searched through Around My French Table and came across this chicken recipe; Chicken, Apples, and Cream a la Normande.
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.
2 Comments Add yours
This is one of my favourite dishes from AMFT! You've reminded me to make it again!
This looks superb – just delish.