Recipe: Chicken - Applejack Chicken, Veal Normande, Easy Veak Normande for Delaware

Hi Delaware :-) Here are 3 recipes for you. In the first, you could substitute veal cutlets for the chicken. I hope that one of these recipes is close to what you are looking for.

Chicken- Applejack Chicken
Serves 4

1 lb. boneless chicken breast cutlets
Flour
Salt and pepper
3/4 cup vegetable oil
1/2 cup applejack or apple brandy
1 pint whipping cream
4 Granny Smith apples, peeled and sliced
1/2 cup sliced almonds

Season flour with salt and pepper. Slightly pound chicken cutlets with a mallet or the side of a cleaver to tenderize. Heat oil in a skillet just until it begins to smoke. Dredge cutlets in the seasoned flour and saut quickly until tender, but not crisp. Transfer to plate and keep chicken warm in low oven. Pour off the oil from skillet and add the applejack, cream, apples and almonds. Simmer until liquid is reduced enough to coat the back of a spoon. Pour sauce over chicken cutlets and serve

Veal Normande

5-ounce veal cutlet, cleaved
1-teaspoon butter
1-1/2 ounces Calvados or Applejack Brandy
1/2 red delicious apple (peeled, cored, sliced)
Pinch nutmeg
Salt and pepper to taste
1-teaspoon applesauce (optional)
1/2 cup whipping cream

Saut veal cutlet in pan with butter until 80% done, remove, deglaze pan with brandy (remove from heat when doing this as Brandy may flame up). Add apples and seasoning, reduce to 1 teaspoon, add cream, reduce by half, add veal, and heat and serve. Serves: 1

Easy Veal Normande
Yield: 4 Servings

Ingredients

1 1/2 tb butter
1/2 ts shallots
1 1/2 tb oil
6 thinly sliced veal cutlets, or halved chicken breasts
5 tb brandy
1 can cream mushroom soup
2/3 c milk
1 tart apple peeled sliced
freshly cooked wild rice

Melt butter with oil in large skillet over medium-high heat. Add veal and brown, turning once. Transfer to platter. Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan. Blend in soup and milk. Return veal to pan with apple. Reduce heat and simmer stirring once or twice, until heated through. Serve over rice.