Chicken Normandy for Company
Elevate your next dinner party with "Chicken Normandy for Company," a show-stopping dish that combines tender, golden-browned chicken breasts with a rich, velvety sauce infused with the delicate flavors of dry cider, earthy mushrooms, and sweet-tart Granny Smith apple. This French-inspired recipe is as elegant as it is comforting, featuring a simmered medley of onions, garlic, and fresh thyme brought to life with a touch of heavy cream for a luscious finish. Perfect for entertaining, this one-pan wonder not only impresses with its sophisticated flavor profile but also pairs beautifully with creamy mashed potatoes, fluffy rice, or artisan crusty bread. With just 15 minutes of prep and an inviting aroma that fills your kitchen, this dish is an ideal choice for an effortless yet luxurious dinner party experience.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 large Granny Smith apple, peeled, cored, and sliced
- 1 cup dry cider
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Dredge each chicken breast lightly in flour, shaking off any excess.
In a large, heavy skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium. Add the remaining butter and olive oil to the skillet.
Add the onion slices and cook for 3-4 minutes until softened.
Stir in the mushrooms and cook for another 5-7 minutes until the mushrooms release their moisture and begin to brown.
Add the minced garlic and cook for 1 minute, stirring constantly.
Add the apple slices to the skillet and cook for 2-3 minutes until slightly softened.
Pour in the dry cider, scraping the bottom of the skillet to deglaze and incorporate the browned bits.
Add the chicken broth and bring the mixture to a simmer.
Return the chicken breasts to the skillet, cover, and simmer on low heat for 20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Remove the chicken breasts and keep warm. Stir the cream and thyme into the skillet and cook for 3-5 minutes until the sauce thickens slightly.
Taste the sauce and adjust seasoning if necessary.
Return the chicken breasts to the skillet and spoon sauce over the top.
Garnish with fresh parsley and serve hot, ideally with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 51.8 g | ||
| Protein | 235.9 g | 472% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 227 mg | 17% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3588 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
