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Close-up of Chicken French Apple dish with creamy sauce, mushrooms, and apple slices.

Chicken Normandy

A classic French dish featuring chicken braised in a creamy cider sauce with apples and mushrooms.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
For the Sauce
  • 1 tablespoon butter
  • 1 cup sliced mushrooms
  • 1 medium shallot finely chopped
  • 1 cup hard apple cider
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh parsley
  • 1 medium apple peeled, cored, and sliced

Equipment

  • Large skillet
  • Cutting board
  • Knife

Method
 

  1. Toss chicken pieces with flour, salt, and pepper.
  2. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
  3. Add 1 tablespoon of butter to the same skillet. Add mushrooms and shallot and cook until softened, about 5 minutes.
  4. Pour in the apple cider and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes.
  5. Stir in the heavy cream and return the chicken to the skillet. Add the sliced apple.
  6. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and the sauce has thickened.
  7. Stir in fresh parsley before serving.

Notes

Serve hot with rice or crusty bread.