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Bowl of creamy Chicken Normandy with potatoes, mushrooms, bacon, and parsley garnish.

Chicken Normandy

Chicken Normandy is 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 45 minutes
Total Time 1 hour
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 butter
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 1/2 cup dry hard cider
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 medium apple peeled, cored, and diced
  • 2 tablespoons fresh parsley chopped, for garnish
  • to taste salt
  • to taste black pepper

Equipment

  • Large skillet or Dutch oven
  • Knife
  • Cutting board

Method
 

  1. Season the chicken pieces with salt and pepper.
  2. Heat the butter and olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
  3. Add the chopped onion and sliced mushrooms to the skillet. Cook until softened, about 5-7 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the hard cider and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
  6. Add the chicken broth, heavy cream, and Dijon mustard. Stir to combine.
  7. Return the browned chicken to the skillet. Add the diced apple.
  8. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  9. Season with additional salt and pepper to taste.
  10. Garnish with fresh chopped parsley before serving.

Notes

Serve Chicken Normandy with rice, pasta, or crusty bread to soak up the delicious sauce.