Chicken Normande With Apples And Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits, Dairy | Chicken, Epona, Fruits, Polkadot | 1 | Servings | |
INGREDIENTS
| 4 | Skinless, boneless chicken | |
| breasts | ||
| Salt & pepper | ||
| 3 | T | Butter |
| 2 | Shallots, chopped | |
| 1 | Clove of garlic, finely | |
| chopped | ||
| 1/2 | c | Dry blush wine |
| 1/4 | t | Dried thyme |
| 2 | Tart-sweet apples, peeled | |
| cored & diced | ||
| 1/2 | c | Heavy cream |
| 1 | c | Shredded mozzarella |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9
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Nutrition (calculated from recipe ingredients)
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Calories: 2404
Calories From Fat: 1055
Total Fat: 119.4g
Cholesterol: 631.5mg
Sodium: 4492.3mg
Potassium: 5136.9mg
Carbohydrates: 155g
Fiber: 33.7g
Sugar: 67.6g
Protein: 187.3g