STUFFED CHICKEN NORMANDY

STUFFED CHICKEN NORMANDY image

Number Of Ingredients 18

Previous Next

1/2 cup minced onion
1/2 stick butter
1 Golden Delicious apple, peeled, cored, chopped
1 1/2 tsp minced fresh sage
1 1/2 tsp minced fresh thyme
2 tsp lemon juice
4 whole chicken breasts
flour for dredging
2 large eggs beaten with 2 tsp water
1/2 cup fine dry bread crumbs
1/2 cup finely chopped salted cashews
1/4 cup vegetable oil
1/2 cup minced onion
3/4 cup dry white wine
3/4 cup apple cider
1 cup chicken stock
1 cup heavy cream
2 Tbsp Calvados

Steps:

Cook onion in butter over moderately low heat till soft. Add apple, sage, thyme, and salt and pepper to taste and cook covered for 10 minutes till apple is just tender. Stir in lemon juice and cool completely. Detach fillet strip form each breast,and flatten with mallet to 1/4 inch thick. Arrange breasts skinned side down. Mound 2 Tbsp apple mixture on center of each and cover with fillet strip. Fold sides up to enclose the stuffing. Dredge in flour, shaking off excess. Dip in eggs and dredge in breadcrumbs combined with cashews, patting onto flesh. Arrange on rack set over pan and chill uncovered overnight. Heat oil over moderate heat till hot but not smoking. Brown chops and transfer into baking pan. Bake at 350 for 20 minutes. Pour off fat from skillet and add onion, wind and cider. Boil till liquid is almost all evaporated. Add stock and reduce by half. Add cream and Calvados and boil till thickened slightly. Strain into heated sauceboat.