Chicken normande with apples and cream

Yield: 1 Servings

Measure Ingredient
4 \N Skinless, boneless chicken breasts
\N \N Salt & pepper
3 tablespoons Butter
2 \N Shallots, chopped
1 \N Clove of garlic, finely chopped
½ cup Dry blush wine
¼ teaspoon Dried thyme
2 \N Tart-sweet apples, peeled, cored & diced
½ cup Heavy cream
1 cup Shredded mozzarella

Season chicken with salt and pepper. In a large frying pan, melt butter over medium heat. Add shallots and garlic, and saute just til soft. Add chicken and saute about 5 minutes per side, until lightly browned. Add wine & thyme. Cover and simmer 10 minutes. Add apples. Simmer additional 10 minutes. Preheat broiler. Transfer apples and chicken to a casserole dish.

Add cream to liquid remaining in frying pan; stir constantly til mixture just comes to a boil. Pour over chicken, sprinkle with cheese and broil til cheese is melted and bubbly.

(adapted from 365 Ways to Cook Chicken) * The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <lisa@...> on Aug 1, 9

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