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Chicken Normande

Chicken Normande created by AZPARZYCH

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

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@SB61287
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@SB61287
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"This is just plain simple, easy & delicious. Got recipe from The Stocked Pot."
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  1. pamela t.
    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.
    Reply
  2. AZPARZYCH
    Chicken Normande Created by AZPARZYCH
    Reply
  3. 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.
    Reply
  4. SB61287
    This is just plain simple, easy & delicious. Got recipe from The Stocked Pot.
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