Chicken Normandy Withrow

12 ingredients
6 steps

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme, crumbled
  • 1 whole skinless boneless chicken breasts, halved
  • 3 tablespoons peanut oil
  • 3/4 cup brandy
  • 1/4 cup thinly sliced mushrooms
  • 1/4 cup chopped pecans
  • 1/2 cup thinly sliced peeled Granny Smith apple
  • 1/2 cup thinly sliced peeled Red Delicious apple
  • 1 tablespoon finely chopped shallot
  • 3/4 cup apple juice
  • 3/4 cup heavy cream

Directions

  1. 1
    In a bowl combine well the flour and the thyme and in the mixture dredge the chicken, shaking off the excess.
  2. 2
    In a skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the chicken, patted dry, for 2 to 3 minutes on each side, or until it is browned lightly.
  3. 3
    Add the brandy, deglaze the skillet, scraping up any brown bits, and boil the mixture for 2 minutes.
  4. 4
    Stir in the mushrooms, the pecans, the apples, and the shallot and cook the mixture for 2 minutes.
  5. 5
    Add the apple juice and the cream and cook the mixture for 2 to 3 minutes, or until the sauce is thickened slightly and the chicken is just cooked through.
  6. 6
    Transfer the chicken with a slotted spoon to 2 heated plates and spoon the sauce over it.

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