Title: Chicken Normande with Apples and Cream
Categories: Polkadot, Epona, Chicken, Fruits
Yield: 1 Servings

4 Skinless, boneless chicken
-breasts
Salt & pepper
3 tb Butter
2 Shallots, chopped
1 Clove of garlic, finely
-chopped
1/2 c Dry blush wine
1/4 ts Dried thyme
2 Tart-sweet apples, peeled,
-cored & diced
1/2 c Heavy cream
1 c Shredded mozzarella

Season chicken with salt and pepper. In a large frying pan, melt butter
over medium heat. Add shallots and garlic, and saute just til soft. Add
chicken and saute about 5 minutes per side, until lightly browned. Add wine
& thyme. Cover and simmer 10 minutes. Add apples. Simmer additional 10
minutes. Preheat broiler. Transfer apples and chicken to a casserole dish.
Add cream to liquid remaining in frying pan; stir constantly til mixture
just comes to a boil. Pour over chicken, sprinkle with cheese and broil
til cheese is melted and bubbly.

(adapted from 365 Ways to Cook Chicken)

* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA

Posted to MC-Recipe Digest V1 #704 by Lisa Clarke on Aug 1,
9