Chicken Normandy, Of Sorts
Normandy, like the Pacific Northwest, is famed for their apple orchards. Consider this variation of a classic recipe next time you feel yourself trapped in a chicken breast rut. It’s quick to prepare and especially warming on a chilly autumn evening when served with mashed potatoes.
Ingredients
- 4 slices bacon coarsely chopped (about 1 cup)
- 4 skin-on boneless chicken breasts
- Salt
- Freshly ground black pepper
- ¼ cup all-purpose flour
- 1 cup thinly sliced onions about half a small onion
- ½ cup dry sherry
- 1 cup apple cider
- ½ cup heavy cream
- 1 crisp red apple sliced (about 2 cups)
- 1 tablespoon chopped fresh thyme
Instructions
- Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
- Transfer to paper towels, reserving rendered bacon fat in the skillet.
- Season the chicken on all sides with salt and pepper.
- Dredge the chicken with flour, shaking to remove the excess.
- Cook the chicken in the reserved bacon fat over medium heat until it is golden brown and nearly cooked through, about 6 minutes per side.
- Remove the chicken from the skillet and keep it warm while you prepare the sauce.
- Cook the onions in the skillet until they are soft and translucent, about 6 minutes.
- Add the sherry and simmer to reduce it slightly.
- Add the cider and simmer until reduced by half, about 5 minutes.
- Add the apples, thyme, and cooked bacon to the sauce and stir to combine.
- Stir in the cream and add the chicken breasts with
Notes & Wine Advice
Serve hot.