Description
Chicken Normandy is a classic French dish featuring tender chicken simmered in a creamy apple cider and Dijon mustard sauce with sautéed apples and onions. Rich, slightly sweet, and savory, this comforting dish is perfect served with mashed potatoes or crusty bread.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 apples (such as Granny Smith or Honeycrisp), sliced
- 1 cup apple cider (not vinegar)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Instructions
- Season chicken with salt and pepper, then lightly dredge in flour, shaking off excess.
- Heat butter and olive oil in a large skillet over medium heat.
- Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, sauté onions and apples for 5–6 minutes until softened.
- Pour in apple cider and chicken broth, scraping up browned bits. Simmer for 5 minutes to reduce slightly.
- Stir in heavy cream, Dijon mustard, and thyme.
- Return chicken to the skillet and simmer for 10–15 minutes until cooked through and sauce thickens.
- Adjust seasoning if needed and serve warm.
Notes
- Use firm apples to prevent them from becoming mushy.
- Calvados can be added for deeper flavor.
- Pairs well with mashed potatoes or buttered noodles.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: French