Chicken normandy

Yield: 6 servings

Measure Ingredient
¾ teaspoon Thyme leaves or 1/4 tsp. ground thyme
¾ teaspoon Salt
½ teaspoon Onion powder
¼ teaspoon Ground black pepper
1 pounds Thinly sliced boneless, skinless, chicken breast halves
3 tablespoons Butter
1 Red or green apple, cored and sliced
1 cup Apple juice
1 tablespoon Cornstarch

Combine seasonings in small bowl. Sprinkle evenly on both sides of chicken pieces. melt butter in large skillet over medium-high heat.

Brown chicken on both sides, about 5 minutes. Stir in apples.

Remove from heat. Combine juice with cornstarch; pour over chicken mixture. Bring to boiling; reduce heat to medium. Simmer, uncovered, 3 minutes until sauce is thickened, stirring occasionally. Total Time 20 minutes.

From: Durkee-French Foods Shared By: Pat Stockett

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