Normandy Chicken

• 3 Tbsp. butter
• 2 Tbsp. vegetable oil
• 4 tart green apples, peeled, cored, sliced and sprinkled with lemon juice
• 1/2 tsp. cinnamon
• 2 tsp. sugar
• 1/4 tsp. ground ginger
• 1/4 tsp. thyme
• 1/4 tsp. ground cloves
• 8 whole chicken breasts (boneless and skinless)
• 1 c. white wine
• 3/4 c. apple juice
• 1 Tbsp. cornstarch
• 1 c. heavy cream
• salt and freshly ground pepper to taste
• 2 Tbsp. apple brandy of cognac

1. Preheat oven to 350u0b0.
2. Melt butter and oil in skillet and saute apples with cinnamon, sugar, ginger, thyme and cloves about 5 minutes or until limp, stirring occasionally.
3. Place apples in bottom of a baking dish and set aside.

butter, vegetable oil, green apples, cinnamon, sugar, ground ginger, thyme, ground cloves, chicken breasts, white wine, apple juice, cornstarch, heavy cream, salt, apple brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056370 (may not work)