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

1. In a bowl combine well the flour and the thyme and in the mixture dredge the chicken, shaking off the excess.
2. 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.
3. Add the brandy, deglaze the skillet, scraping up any brown bits, and boil the mixture for 2 minutes.
4. Stir in the mushrooms, the pecans, the apples, and the shallot and cook the mixture for 2 minutes.
5. 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.
6. 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)