Title: Chicken Normande with Apples and Cream
Categories: Polkadot Epona Chicken Fruit
Yield: 1 Servings

4		Skinless, boneless chicken breasts
		Salt & pepper
3	tb	Butter
2		Shallots, chopped
1		Clove of garlic, finely chopped
1/2	c	Dry blush wine
1/4	ts	Dried thyme
2		Tart-sweet apples, peeled, cored & diced
1/2	c	Heavy cream
1	c	Shredded mozzarella

Season chicken with salt and pepper. In a large frying pan, melt butter over medium heat. Add shallots and garlic, and saute just til soft. Add chicken and saute about 5 minutes per side, until lightly browned. Add wine & thyme. Cover and simmer 10 minutes. Add apples. Simmer additional 10 minutes. Preheat broiler. Transfer apples and chicken to a casserole dish. Add cream to liquid remaining in frying pan; stir constantly til mixture just comes to a boil. Pour over chicken, sprinkle with cheese and broil til cheese is melted and bubbly.

(adapted from 365 Ways to Cook Chicken)

* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA By fatfree-request@fatfree.com on Jun 16, 1997

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