Chicken Normandy Withrow
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme, crumbled
- 1 whole skinless boneless chicken breasts, halved
- 3 tablespoons peanut oil
- 3/4 cup brandy
- 1/4 cup thinly sliced mushrooms
- 1/4 cup chopped pecans
- 1/2 cup thinly sliced peeled Granny Smith apple
- 1/2 cup thinly sliced peeled Red Delicious apple
- 1 tablespoon finely chopped shallot
- 3/4 cup apple juice
- 3/4 cup heavy cream
- In a bowl combine well the flour and the thyme and in the mixture dredge the chicken, shaking off the excess.
- In a skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the chicken, patted dry, for 2 to 3 minutes on each side, or until it is browned lightly.
- Add the brandy, deglaze the skillet, scraping up any brown bits, and boil the mixture for 2 minutes.
- Stir in the mushrooms, the pecans, the apples, and the shallot and cook the mixture for 2 minutes.
- Add the apple juice and the cream and cook the mixture for 2 to 3 minutes, or until the sauce is thickened slightly and the chicken is just cooked through.
- Transfer the chicken with a slotted spoon to 2 heated plates and spoon the sauce over it.
flour, thyme, chicken breasts, peanut oil, brandy, mushrooms, pecans, apple, red delicious apple, shallot, apple juice, heavy cream
Taken from www.epicurious.com/recipes/food/views/chicken-normandy-withrow-10297 (may not work)