recipelink.com Chat Room Recipe Swap - 2001-02-18
From: calliope,.NY

CHICKEN NORMANDY...with my ideas for changes

4- tablespoons all-purpose flour
1- teaspoon dried thyme, crumbled.......or try some tarragon if you like
and/or some marjoram
salt and pepper, to taste
1/2 TBSP.-dried parsley
4- skinless boneless chicken breast halves
3- tablespoons olive or canola oil
1- cup brandy
*optional... 1/4 cup thinly sliced mushrooms
1/2 cup chopped pecans or walnuts or......try smoked almonds, yum!
1- cup thinly sliced peeled Granny Smith apple
1- cup thinly sliced peeled Red Delicious apple
1/2-cup finely chopped shallots
you can also add sauted onions, garlic and celery to this dish
1-large can artichoke hearts, sliced in half
1- cup apple juice or cider
1- cup heavy cream
handful of minced scallions, just before serving
*try adding some green peppercorns to this sauce*

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 shallots and cook the mixture for 2 minutes. Add the
apple juice, cream, artichoke hearts, a little more dried thyme and some dried
parsley and simmer another 3-5 min. until chicken is done and sauce thickened

*NOTE*...there is plenty of sauce here, so serve it with noodles, or even rice,
with the sauce over that as well as the chicken. A nice accompaniment
would be; lemon/buttered carrots and a simple salad with oil/vinegar

Serves 4