Recipe: Chicken Breasts Normandy

CHICKEN BREASTS NORMANDY

4 large boneless, skinless chicken breast halves
1/2 cup all-purpose flour
2 tablespoons olive oil
1 tablespoon butter
1 small onion, cut in thin wedges
1 clove garlic, minced
1 teaspoon fresh ginger root, finely minced
2 Granny Smith apples, cored and cut in wedges
1 cup apple cider
2 tablespoons brown sugar
1 tablespoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

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

Serves 4.
Source: National Chicken Council