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Normandy-Style Chicken

Prep: 15 minutes
Cook: 30 minutes • Serves: 4

4 tablespoons butter
1-1/2 small Fuji, Golden Delicious and/or Granny Smith apples, cored and thinly sliced
1-1/4 pounds boneless, skinless chicken breasts, cut into 1-1/2-inch pieces
2 tablespoons all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 celery ribs, thinly sliced
1 large shallot, halved and sliced
1/2 red bell pepper, thinly sliced
1/4 cup brandy
1-1/4 cups apple juice
1/2 cup heavy cream
1 teaspoon fresh lemon juice
2 green onions, sliced for garnish (1/4 cup)

1. In large skillet or roasting pan, melt 2 tablespoons butter over medium-high heat. Add apples and cook 5 minutes or until lightly browned, stirring occasionally. Remove apples from skillet with slotted spoon.

2. In large bowl, toss chicken with flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper and cayenne pepper until well coated. Add remaining 2 tablespoons butter and chicken to skillet. Cook over medium-high heat 5 to 6 minutes or until chicken is browned and almost cooked through, turning occasionally. Remove chicken from skillet; keep warm.

3. Add celery, shallot and bell pepper, and cook 3 to 4 minutes or until shallot is golden brown, stirring occasionally. Add brandy to deglaze skillet. With wooden spoon, scrape brown bits from bottom of skillet and cook 2 minutes. Add apple juice and cream. Heat to simmering and cook 10 minutes.

4. Return chicken to skillet and cook 1 minute. Return apples to skillet and cook 1 minute or until chicken is cooked through. Remove skillet from heat. Stir in lemon juice and remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Serve garnished with green onions.

Approximate nutritional values per serving:512 Calories,
24g Fat (14g Saturated), 137mg Cholesterol, 513mg Sodium,
40g Carbohydrates, 5g Fiber, 28g Protein