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Plate of Chicken Normandy with creamy cider sauce and garnishes

Chicken Normandy

A delightful chicken dish with sweet apples and rich cream, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (or thighs) Thighs are juicier.
  • 2 tablespoons olive oil
  • 1 cup apple cider (or juice) Juice can be used if cider is unavailable.
  • 1 cup heavy cream
  • 2 medium apples, cored and sliced Granny Smith recommended for tartness.
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Fresh thyme or parsley for garnish

Method
 

Sear the Chicken
  1. In a large skillet, heat the olive oil over medium heat. Sprinkle the chicken with salt and pepper before placing them in the pan. Sear for about 5-7 minutes on each side until golden brown and cooked through. Remove and set aside.
Sauté the Aromatics
  1. In the same skillet, toss in the chopped onions and garlic. Cook until they’re softened and fragrant.
Add the Apples
  1. Add the sliced apples and stir them in with the onions and garlic for about 2-3 minutes until they just start to soften.
Create the Sauce
  1. Pour in the apple cider and let it simmer for about 5 minutes. Stir in the heavy cream and let it bubble away for another 5 minutes until it thickens slightly.
Combine and Finish
  1. Return the chicken to the skillet, nestling it into the sauce. Let everything simmer together for a couple of minutes to meld the flavors.
Garnish and Serve
  1. Sprinkle fresh thyme or parsley on top, and serve.

Notes

Consider adding a splash of white wine to enhance the sauce flavor. This dish can be made ahead of time and reheated gently. Clean as you go to maintain a tidy kitchen.