Main Dish Recipes

Re: Chicken Breasts Normandy

fancyb — Sun, 12 Jul 2009 01:48:04 GMT

Looks good. Thanks

Brenda

Re: Chicken Breasts Normandy

annrms — Tue, 16 Jun 2009 14:40:37 GMT

The name has to do with the part of France the recipe came from. In Normandy( NW France) they grow a lot of apples and make a very famous fermented apple cider - Calavados (or something like that!) So a recipe with apples can have Normandy in the name! (Just like Lyonnaise potatoes came from Lyon, France!)(And dishes that have spinach in them often have Florentine in the name!)

Hope this helps. Your recipe sounds so yummy. Going to try it!

Re: Chicken Breasts Normandy

red_savage1 — Fri, 29 May 2009 23:36:08 GMT

StoveOn:
Do you know why its called Chicken Breasts "Normandy"?

No, I do not have a clue how this recipe came by it's name.

Re: Chicken Breasts Normandy

StoveOn — Thu, 28 May 2009 23:19:11 GMT

Sounds Good. Thanks for sharing. Do you know why its called Chicken Breasts "Normandy"?

Chicken Breasts Normandy

red_savage1 — Thu, 28 May 2009 00:52:43 GMT

(click on picture to visit the site where I found this recipe)

Chicken Breasts Normandy

4 Servings

4 large boneless skinless chicken breast halves
1/2 cup all-purpose flour
2 tablespoons olive oil
1 tablespoon butter
1 small onion cut in thin wedges
1 clove garlic minced
1 teaspoon fresh ginger root finely minced
2 Granny Smith apples cored and cut in wedges
1 cup apple cider
2 tablespoons brown suger
1 tablespoon cider vineger
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Preheat oven to 350F. In medium bowl, combine flour, salt and pepper. Coat chicken well with seasoned flour. In large heavy skillet, heat olive oil and butter over medium-high heat. Add chicken breasts to skillet and saute for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer. Add onion, garlic and ginger root to the skillet; cook 1 minute. Stir in apple slices. Blend in cider, brown sugar and vinegar. Simmer on low heat 4 to 5 minutes. Pour mixture over chicken and bake for about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze, remove chicken to plates and stir 1 teaspoon flour mixed with 3 tablespoons cider into casserole dish. Cook and stir over medium heat, just until thickened. Spoon over chicken and serve.)