CHICKEN NORMANDY WITHROW

Chicken Normandy Withrow image

Provided by Danny C. Withrow

Yield Serves 2

Number Of Ingredients 12

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

Steps:

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.