CHICKEN BREASTS NORMANDY

Chicken Breasts Normandy image

Provided by Beth Ellefson

Categories Chicken

Number Of Ingredients 13

4 chicken breast halves, skinless and boneless
1/2 c all purpose flour
2 Tbsp olive oil
1 Tbsp butter
1 small onion, cut in thin wedges
1 clove garlic, minced
1 tsp finely minced fresh gingerroot
2 granny smith apples, cored and cut into wedges
1 c apple cider
2 Tbsp brown sugar
1 Tbsp cider vinegar
1/8 tsp salt
1/8 tsp freshly ground black pepper

Steps:

1. Preheat oven to 350.
2. In a 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 saute for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer.
3. Add onion, garlic and gingerroot to the skillet; cook for 1 minute. Stir in apple slices. Blend in cider, brown sugar, and vinegar. Simmer on low heat 4 to 5 minute. Pour mixture over chicken and bake about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze; stir 1 teaspoon flour mixed with 3 tablespoons cider. Cook and stir over medium heat, just until thickened. Spoon over chicken)