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Chicken Breasts Normandy

  • Prep Time:
  • Serving Size: 4
  • 4 Large Boneless, Skinless Chicken Breast Halves
  • 1/2 cup All-purpose Flour
  • 2 tablespoons Olive Oil
  • 1 tablespoon Butter
  • 1 Small Onion, Cut In Thin Wedges
  • 1 Cloves Garlic, Minced
  • 1 tablespoon Fresh Ginger Root, Finely Minced
  • 2 Granny Smith Apples, Cored And Cut In Wedges
  • 1 cup Apple Cider
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Cider Vinegar
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Freshly Ground Pepper
  • Preheat oven to 350°F.In medium bowl, combine flour, salt and pepper. Coat chicken well with seasoned flour. In large heavy skillet, heat olive oil and butter over medium-high heat. Add chicken breasts to skillet and sauté for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer.Add onion, garlic and ginger root to the skillet; cook 1 minute. Stir in apple slices. Blend in cider, brown sugar and vinegar. Simmer on low heat 4 to 5 minutes. Pour mixture over chicken and bake for about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze, remove chicken to plates and stir 1 teaspoon flour mixed with 3 tablespoons cider into casserole dish. Cook and stir over medium heat, just until thickened. Spoon over chicken and serve.)