Description
A classic French dish featuring chicken braised with apples, cider, and cream.
Ingredients
Scale
- 2 tbsp butter
- 1 tbsp olive oil
- 4 boneless, skinless chicken breasts
- 1 onion, chopped
- 2 apples, peeled, cored, and sliced
- 1 cup dry cider or apple juice
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Season chicken breasts with salt and pepper.
- Heat butter and olive oil in a large skillet over medium-high heat.
- Sear chicken breasts until golden brown on both sides. Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 5 minutes.
- Add sliced apples and cook for 5-7 minutes until slightly tender.
- Pour in the cider and scrape up any browned bits from the bottom of the skillet.
- Bring to a simmer and cook for 5 minutes.
- Stir in heavy cream and Dijon mustard. Season with salt and pepper.
- Return chicken breasts to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
- For a richer sauce, use Calvados (apple brandy) instead of cider.
- Serve with rice, mashed potatoes, or crusty bread.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Pan-Frying/Braising
- Cuisine: French
Nutrition
- Serving Size: 1 breast
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Chicken Normandy, French Apple Chicken, Chicken with Apples, Cider Chicken, Creamy Chicken