Chicken Normandy

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine 1/4 cup flour, salt and pepper in a large zip-top plastic storage bag or paper bag.
  • Add chicken, seal bag and shake to coat.
  • Sauté chicken in 1 Tbs oil in large skillet over medium heat about 5 minutes on each side until browned; remove from skillet.
  • Place 2 Tbs flour in a small bowl and gradually add juice and Calvados, whisking until blended.
  • Add 1 tsp oil to the skillet and sauté apple and shallots about 5 minutes over medium heat until tender.
  • Return chicken to the skillet.
  • Add apple juice mixture and bay leaf.
  • Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 35 minutes until chicken is done.
  • Discard bay leaf.
  • Remove skillet from heat and stir in sour cream.
  • Remove chicken to a serving platter, pour sauce from chicken over chicken and keep warm.
  • Wipe the skillet clean.
  • Melt butter in the skillet over medium heat, add sugar and apple rings and sauté about 5 min until lightly browned.
  • Arrange apple rings on platter next to chicken mixture and serve.
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