Chicken Normandy
A quick and delicious recipe that combines tender chicken with the luscious flavors of apples and cream, perfect for any busy weeknight.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 pieces apples (like Granny Smith or Honeycrisp), cored and sliced
- 1/2 cup apple cider (or apple juice)
- 1/2 cup heavy cream Can substitute with half-and-half or coconut cream for dairy-free
- to taste Salt and pepper
- to taste Fresh thyme (optional) Adds extra flavor
Instructions
Cooking the Chicken
- Heat the olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.
- Once the oil is hot, add the chicken. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
Making the Sauce
- In the same skillet, toss in the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Next, add the apple slices and cook until they start to soften, about 3-4 minutes.
- Pour in the apple cider, scraping any brown bits off the bottom of the skillet. Let it simmer for a couple of minutes to reduce slightly.
- Stir in the heavy cream and allow the mixture to simmer for a few more minutes until it thickens slightly.
Finishing Touch
- Return the chicken to the skillet, coating it in the sauce. Let everything simmer together for a few minutes.
Notes
To enhance flavors, add a pinch of nutmeg or cinnamon while cooking the apples. If you don't have cider, you can use chicken broth with a splash of vinegar. Lumpy sauce is perfectly acceptable as it's part of the charm!