Chicken Breasts Normandy

Ingredients

• 1.8 chicken breasts, skinned and deboned; flattened with a mallet
• 2.salt and black pepper, coarsely ground
• 3.30 ml flour, for dusting
• 4.butter or margarine, for frying
• 5.1 onion, finely chopped
• 6.1 green apple, peeled and diced
• 7.30 ml Calvados or apple brandy
• 8.125 ml apple cider
• 9.125 ml chicken stock
• 10.5 ml cornflour (cornstarch), mixed to a paste with a little water
• 11.125 ml cream or Orleywhip, 125ml; non-dairy whipping cream substitute
• 12.1 apple, peeled, cored and sliced into rings; for garnish
• 13.butter or margarine, for frying garnish apple rings
• 14.cinnamon or nutmeg, to sprinkle on garnish apple rings

Method

1. 1.Flatten breasts with a mallet. Season with salt and pepper and dust with flour.
2. 2.Melt butter or margerine in a large frying pan and brown breasts. Remove and keep warm.
3. 3.Sauté the onion and apple for 2–3 minutes. Add the Calvados/apple brandy, apple cider and chicken stock and bring to the boil.
4. 4.Return chicken to the pan and simmer over gentle heat until chicken is tender.
5. 5.Add the cornflour and then stir in the cream/orley whip. Adjust the seasonings.
6. 6.GARNISH: Sauté the apple rings in butter or marge. Sprinkle with cinnamon or nutmeg and use to garnish each breast.

Notes

• Orleywhip is a South African non-dairy whipping cream substitute; substitute with whipping cream or cream.
• 'Calvados' is a French apple brandy from Normandy — the inspiration for the dish name.
• Serves eight.