Chicken Normande

Name: Chicken Normande
Cook time: 20 min
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 3 tablespoons all-purpose flour, divided; 1/4 teaspoon salt; 1/4 teaspoon fresh ground pepper; 2 boneless skinless chicken breasts; 3 teaspoons canola oil, divided; 2 tablespoons onions, minced; 2 cups apples, sliced; 3/4 cup chicken stock; 1/2 cup dry white wine; 1 tablespoon fresh parsley, chopped

Submitted by SB61287

"This is just plain simple, easy & delicious. Got recipe from The Stocked Pot."

Download

photo by AZPARZYCH

Ready In:: 20mins
Ingredients:: 10
Serves:: 2

ingredients

3 tablespoons all-purpose flour, divided
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon fresh ground pepper
2 boneless skinless chicken breasts
3 teaspoons canola oil, divided
2 tablespoons onions, minced
2 cups apples, sliced
³⁄₄ cup chicken stock
¹⁄₂ cup dry white wine
1 tablespoon fresh parsley, chopped

directions

Combine 2 tablespoons flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes per side, adjusting heat as necessary to prevent burning. Transfer to a plate and cover with foil to keep warm.
Increase the heat to medium-high and add the remaining 1 teaspoon oil to the pan. Add onion and sauté for 1 minute. Add apples and cook, stirring occasionally, until softened and browned, 1 to 5 minutes. Sprinkle the apples with the remaining 1 tablespoon flour and cook, stirring, for 30 seconds. Pour in stock and wine and bring to a boil, stirring constantly. Reduce heat to a steady simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce heat to low and stir in parsley. Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, 3 to 5 minutes.

Questions & Replies

Got a question? Share it with the community!

Reviews

this was very easy and quick to put together. For me, I wanted more flavor or zing. If I made this dish again, I would probably add either mushrooms or even fresh nutmeg at the end. Made for Football Pool week one 2011.

pamela t.
This was quick to make and have on the table! I made it with b/s chicken thighs and used dried parsley rather than fresh. I liked the sweetness of the apples and that they were still a little crunchy. Made for Week 11 Football Pool win 2010.

AZPARZYCH