Chicken Normande with Apples and Cream

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Title: Chicken Normande with Apples and Cream
Categories: Polkadot, Epona, Chicken, Fruits
Yield: 1 Servings

4 Skinless, boneless chicken
-breasts
Salt & pepper
3 tb Butter
2 Shallots, chopped
1 Clove of garlic, finely
-chopped
1/2 c Dry blush wine
1/4 ts Dried thyme
2 Tart-sweet apples, peeled,
-cored & diced
1/2 c Heavy cream
1 c Shredded mozzarella

Season chicken with salt and pepper. In a large frying pan, melt
butter over medium heat. Add shallots and garlic, and saute just til
soft. Add chicken and saute about 5 minutes per side, until lightly
browned. Add wine & thyme. Cover and simmer 10 minutes. Add apples.
Simmer additional 10 minutes. Preheat broiler. Transfer apples and
chicken to a casserole dish. Add cream to liquid remaining in frying
pan; stir constantly til mixture just comes to a boil. Pour over
chicken, sprinkle with cheese and broil til cheese is melted and
bubbly.

(adapted from 365 Ways to Cook Chicken)

* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA

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