Chicken Normandy

Summary

Yield
Servings
Prep time30 minutes
Region

Description

Chicken NormandyI invented this one early autumn evening when I had apples and cream in the house. It's a cozy warm homey dinner with fall flavors. 

Instead of a wine. pair it with a dry cider; see the notes for some suggestions.

Ingredients

2eaChicken breasts
4TButter
1eaOnion (thinly sliced)
1eaApples (thickly sliced)
6eaJuniper Berries (crushed)
1⁄4cCalvados (or dry cider)
1cCream
1pnCinnamon
1pnThyme

Instructions

  1. Saute the chicken in one pan.
  2. In another pan while the chicken cooks, make the sauce:
  3. Saute the onion in the butter.
  4. When the onion is golden, push it aside and add the apple.
  5. When the apple is cooked, add the Calvados or cider and stir everything together.
  6. Add the juniper berries, cinnamon, and thyme. Let the cider boil down a little.
  7. Add the cream and bring to a boil.
  8. Reduce the heat and simmer until the chicken is done.
  9. Serve the chicken with the sauce.

Notes

This is great with a dry farmhouse cider like the Farnum Hill ciders from Poverty Lane Orchards or the sparkling New English Cider from Nashoba Valley Winery, or with the exciting Wunderkind from Bantam Cider, if you can find it!
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