Chicken Normande

SB6's Note:

This is just plain simple, easy & delicious. Got recipe from The Stocked Pot.

• Total Time: 20 mins
• Prep Time: 0 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 3 tablespoons all-purpose flour , divided
• ¼ teaspoon salt
• ¼ teaspoon fresh ground pepper
• 2 boneless skinless chicken breasts
• 3 teaspoons canola oil , divided
• 2 tablespoons onions , minced
• 2 cups apples , sliced
• ¾ cup chicken stock
• ½ cup dry white wine
• 1 tablespoon fresh parsley , chopped

Directions:

1. 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.
2. 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.

Reviews

[westtextazzy]

this was very easy and quick to put together. For me, I wanted more flavor or zing. If I made this dish again, I would probably add either mushrooms or even fresh nutmeg at the end. Made for Football Pool week one 2011.

[AZPARZYCH]

This was quick to make and have on the table! I made it with b/s chicken thighs and used dried parsley rather than fresh. I liked the sweetness of the apples and that they were still a little crunchy. Made for Week 11 Football Pool win 2010.