Chicken Cutlet A La Normande

• 4 chicken breast or veal cutlets, pounded to 1/4 inch thin
• 1/4 cup flour for dredging
• 1/2 teaspoon dried thyme
• salt and pepper
• 3 Tablespoons butter or cooking oil (butter is better!)
• 1 large shallot, minced
• 1 large Apple, peeled, cored, quartered and sliced
• 8 ounces of mushrooms,sliced, buttons are fine but exotics will make for party quality
• 1/2 Cup of Calvados, Applejack or unsweetened cider
• 1/2 teaspoon of thyme
• 1 Cup of heavy cream
• salt and white pepper to taste!

1. 1. Pre-heat oven to 200 F.
2. 2. Season chicken or veal with salt, pepper and thyme, dredge in flour.
3. 3. Heat butter in large saute pan over medium-high heat. Brown chicken in pan. Turn pieces and cook until done, should be firm and springy when poked with your finger. Remove to a plate and put in the oven to keep warm.
4. 4. Raise pan heat to medium-high and add shallots, stir and cook for about two minutes. Then add the mushrooms and cook for several minutes, until they stop releasing liquid and begin to brown. Then add the apples, continue to toss and fry until apples and mushrooms begin to brown a little bit.
5. 5. Add the Calvados, off the Flame! If you use gas, tip the pan and ignite the liquor. If you have electric, just boil for about 2 minutes to boil off alcohol. Add the thyme, cook for about 1 minute.
6. 6. Add the cream, continue to cook over high heat until the sauce begins to produce large bubbles and thickens. Taste for seasoning.
7. 7. Remove chicken from the oven and incorporate any accumulated juices into the sauce.
8. Serve sauced or with the sauce on the side.

chicken, flour, thyme, salt, butter, shallot, apple, mushrooms, calvados, thyme, heavy cream, salt

Taken from www.epicurious.com/recipes/member/views/chicken-cutlet-a-la-normande-50057711 (may not work)