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Ingredients
| all-purpose flour (unsifted): 3 Tbl (divided) |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp (fresh ground) |
| chicken breasts: 2 breasts |
| canola oil - for salads, woks and light frying: 1 Tbl (divided) |
| onions (chopped): 2 Tbl (minced) |
| whole apples (chopped): 2 cups (sliced) |
| chicken stock: 3/4 cup |
| white wine: 1/2 cup |
| parsley: 1 Tbl (chopped) |
Chicken Normande
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- Combine 2 tablespoons flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes per side, adjusting heat as necessary to prevent burning. Transfer to a plate and cover with foil to keep warm.
- Increase the heat to medium-high and add the remaining 1 teaspoon oil to the pan. Add onion and sauté for 1 minute. Add apples and cook, stirring occasionally, until softened and browned, 1 to 5 minutes. Sprinkle the apples with the remaining 1 tablespoon flour and cook, stirring, for 30 seconds. Pour in stock and wine and bring to a boil, stirring constantly. Reduce heat to a steady simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce heat to low and stir in parsley. Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, 3 to 5 minutes.