Chicken Normandy

Recipe Ingredients

6 oz	170g	Thick-cut bacon - cut 3/4" dice
4		Boneless skinless chicken breast halves
		Essence - recipe follows
		= (see Bayou Blast recipe)
1/4 cup	15g / 0.5oz	All-purpose flour
1/4 cup	15g / 0.5oz	Finely-chopped yellow onions
1/2 cup	118ml	Calvados
1 cup	237ml	Apple cider
1 1/2 cups	355ml	Thinly-sliced red apples
1/2 cup	118ml	Heavy cream
4 tablespoons	60ml	Unsalted butter - cut into pieces
1 tablespoon	15ml	Chopped fresh thyme
		Fresh chives - for garnish

Recipe Instructions

In a large, heavy saucepan, cook the bacon over medium-high heat until crisp and the fat is rendered, 4 to 5 minutes. Remove and drain on paper towels. Drain off all but 1 tablespoon of the fat.

Season the chicken on both sides with Essence. Dredge in the flour to coat lightly, shaking to remove any excess. Add the chicken to the fat in the pan and cook over medium-high heat until golden brown on both sides and nearly cooked through, about 4 minutes per side. Remove and cover to keep warm.

Add the onions to the pan and cook, stirring, for 3 minutes. Add the Calvados and cook, stirring, to deglaze the pan. Simmer until reduced by half. Add the cider, bring to a boil and cook until reduced by half. Add the apples and cook, stirring, until tender, about 2 minutes. Add the cream and simmer until reduced by half.

Reduce the heat to medium-low and add the butter, several pieces at a time, and cook, stirring, until each is incorporated. Stir in the thyme. Return the chicken and any accumulated juices to the pan and cook until the chicken is heated through and cooked all the way, turning, 1 to 2 minutes.

Remove from the heat and divide the chicken and sauce among 4 plates. Garnish each serving with the bacon and fresh chives and serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F07) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.