Chicken Normandy Withrow
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 2 tablespoons all-purpose flour
- 3/4 cup apple juice
- 3/4 cup heavy cream
- 1/4 cup chopped pecans
- 3 tablespoons peanut oil
- 1 tablespoon finely chopped shallot
- 1 teaspoon dried thyme, crumbled
- 1 whole skinless boneless chicken breasts, halved
- 3/4 cup brandy
- 1/4 cup thinly sliced mushrooms
- 1/2 cup thinly sliced peeled granny smith apple
- 1/2 cup thinly sliced peeled red delicious apple
- Carbohydrate 30 g(10%)
- Cholesterol 222 mg(74%)
- Fat 67 g(103%)
- Fiber 4 g(14%)
- Protein 35 g(70%)
- Saturated Fat 26 g(128%)
- Sodium 102 mg(4%)
- Calories 1047
Preparation In a bowl combine well the flour and the thyme and in the mixture dredge the chicken, shaking off the excess. 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. Add the brandy, deglaze the skillet, scraping up any brown bits, and boil the mixture for 2 minutes. Stir in the mushrooms, the pecans, the apples, and the shallot and cook the mixture for 2 minutes. 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. Transfer the chicken with a slotted spoon to 2 heated plates and spoon the sauce over it.
Preparation In a bowl combine well the flour and the thyme and in the mixture dredge the chicken, shaking off the excess. 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. Add the brandy, deglaze the skillet, scraping up any brown bits, and boil the mixture for 2 minutes. Stir in the mushrooms, the pecans, the apples, and the shallot and cook the mixture for 2 minutes. 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. Transfer the chicken with a slotted spoon to 2 heated plates and spoon the sauce over it.
