Chicken Breasts Normandy

• From: National Chicken Council

Ingredients

• 4 large boneless, skinless chicken breast halves

• 1/2 cup all-purpose flour

• 2 Tbs olive oil

• 1 Tbs butter

• 1 small onion, cut in thin wedges

• 1 clove garlic, minced

• 1 tsp fresh ginger root, finely minced

• 2 Granny Smith apples, cored and cut in wedges

• 1 cup apple cider

• 2 Tbs brown sugar

• 1 Tbs cider vinegar

• 1/8 tsp salt

• 1/8 tsp pepper, freshly ground

Tart Granny Smith apples, fresh ginger root, and apple cider enliven chicken breasts with a taste of autumn.

Directions

• In medium bowl, combine flour, salt, and pepper. Coat chicken well with flour mixture. In a large heavy skillet, heat olive oil and butter over medium-high heat.
• Add chicken breasts to skillet and sauté for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer.
• Add onion, garlic, and ginger to the skillet; cook 1 minute. Stir in apple slices, apple cider, brown sugar, and vinegar. Simmer on low heat for 4 to 5 minutes.
• Pour apple mixture over chicken and bake for about 20 minutes. Plate chicken and pour the sauce over the each piece; serve immediately.