HOW DO YOU CHICKEN AND FRUIT COMBINE ?
Here is my take on the subject ...
There are over 100 varieties of apples grown in Normandy, France ... Furthermore, the fruit is used to produce Cider and Calvados ( Apple Brandy ) and appears in uncountable regional recipes ...
When a dish is cooked la Normande, it denotes Butter or Cream and one or more of the following ingredients: apples, apple cider and / or Calvados.
This dish is also prepared with pork tenderlion.
POULET À LA NORMANDE WITH MARGAUX ...
1 pound of chicken breast, cut into 1 inch thick slices
5 tblps. butter
4 Medium Golden Delicious Apples: peeled, cored and sliced 1/3 inch thick
1 tsp. sugar
2 large shallots
1 tblsp. fresh chopped thyme and a pinch of dried thyme
1/4 cup Calvados Brandy or other Apple Brandy
1 cup of heavy cream
1/4 cup Apple Cider
1. Place the chicken breasts between plastic wrap and using a mallet, pound the breasts into 1/4 inch thickness. Cover tightly and refrigerate for 2 hours.
2. Melt 2 tblps of butter in a heavy large skillet over medium high heat and add the apples and sugar to skillet and sauté until golden brown about 6 minutes ... set aside and cover to keep warm.
3. melt 2 tblsps butter in another heavy large skillet over high heat, and seaon the chicken slices with salt and pepper. Add the chicken to skillet and sauté until just cooked through about 2 mins. per side. Transfer to plate and keep warm.
4. Melt 1 tblsp of butter in same skillet over medium heat and add shallots, thyme and sauté 2 mins. Add the Brandy and boil until reduced to a glaze, scraping up the brown bits ... Stir in cream and Cider ... Simmer until sauce mixture thickens, about 3 mins.
5. Season with salt and freshly ground black pepper.
Reheat apples for a minute or 2 if necessary. Place the chicken on plates, and drizzle the sauce over ... Garnish with pieces of sautéed apple slices ...
*** Serve with a French Bordeaux ( they are under $15.00 in USA ) or Beaujolais.