1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 large boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon butter
1 small onion, cut into thin wedges
1 clove garlic, minced
1 teaspoon fresh ginger root, finely minced
2 Granny Smith apples, cored, cut into wedges
1 cup apple cider
2 tablespoons brown sugar
1 tablespoon cider vinegar


1. Preheat oven to 350 degrees F. In medium bowl, combine flour, salt and pepper. Coat chicken well with seasoned flour. In large heavy skillet, heat olive oil and butter over medium-high heat. Add chicken breasts to skillet and sautÈ for 2 minutes on each side, just until golden.
2. Remove chicken to baking dish, arranging in single layer. Add onion, garlic and ginger root to the skillet; cook 1 minute. Stir in apple slices. Blend in cider, brown sugar and vinegar. Simmer on low heat 4 to 5 minutes. Pour mixture over chicken and bake in oven for about 20 minutes. Remove from oven, serving at once.
In the following recipe, if the sauce does not thicken into glaze after it is baked in the oven, remove chicken to plates and stir 1 teaspoon flour mixed with 3 tablespoons cider into the baking dish. Cook and stir over medium heat, just until thickened. Spoon over the chicken and serve.
Chicken Breasts Normandy
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