Nutrients per serving
- Protein: 32 grams
- Fat: 16 grams
- Carbohydrates: 14 grams
- Calories: 328
Chicken
Normandy Chicken
Beautiful braised chicken breasts, flavoured with Ontario mushrooms, apple cider and Calvados (brandy made from apples in Normandy, France).
Cooking Time: 30 minutes
Servings: 4
Ingredients:
- 2 tsp (10 mL) vegetable oil
- 8 oz (250 g) Ontario Cremini Mushrooms, sliced
- 1 small Ontario Onion, sliced
- 1 clove Ontario Garlic, minced
- 4 boneless Ontario Chicken breasts
- 3/4 cup (175 mL) chicken stock
- 3/4 cup (175 mL) apple cider or apple juice
- 1/4 cup (50 mL) brandy or Calvados (optional)
- 1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 ml) dried thyme)
- 1 tsp (5 mL) chopped fresh or dry rosemary
- 1/2 tsp (2 mL) salt
- 1/4 cup (50 mL) water mixed with 1 tbsp (15 ml) cornstarch and set aside
Preparation:
Heat 1 tsp (5 mL) oil in a large non-stick skillet over medium heat. Add the mushrooms, onion and garlic; cook stirring often, for 5 minutes or until softened. Remove and set aside.
Heat remaining oil in skillet, add chicken breasts, sauté until golden brown, about 5 minutes. Add vegetables, chicken stock, apple cider, Calvados, thyme, rosemary and salt. Heat to boiling, reduce heat to simmer. Turn chicken pieces over several times during cooking and continue cooking 12 to 14 minutes or until the chicken is tender and juices run clear when pierced with a fork. Transfer chicken to platter, tend with foil. Increase heat to high, reduce liquid by half, about 3 to 5 minutes. Reduce heat to low and whisk in cornstarch mixture. Cook until thick and sauce is clear. Spoon over chicken breasts.
