Chicken Normandy

Course : Chicken
Serves: 4
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1 spray butter flavored vegetable cooking spray
4 whole boneless skinless chicken breast halves -- about 4oz each
1 teaspoon salt and pepper -- to taste
2 medium granny smith apples -- unpeeled, cored and sliced
6 medium green onions and tops -- sliced
2/3 cup apple cider or unsweetened apple juice
2 teaspoons chicken bouillon crystals
1 1/2 teaspoons dried sage leaves
2/3 cup fat free half and half or 2% milk
2 teaspoons flour
1 3/4 teaspoons equal for recipes -- or
6 packages equal sweetener -- or
1/4 cup equal spoonful
1 bunch sage or parsley sprigs -- as garnish

Preparation / Directions:

Spray large skillet with cooking spray; heat over medium heat until hot. Saute chicken breasts until browned, 3 to 5 minutes on each side. Season to taste with salt and pepper. Add apples, onions, apple cider, bouillon, and sage to skillet; heat to boiling. Reduce heat and simmer, covered, until chicken is tender, 10 to 12 minutes. Remove chicken and apples to serving platter. Continue simmering cider mixture until almost gone. Mix half and half, flour, and equal in glass measuring cup; pour into skillet. Heat to boiling; boil, stirring constantly, until thickened, about 1 minute. Season to taste with salt and pepper; pour over chicken and apples. Garnish with sage. TIP Chicken Normandy is delicious served with white and wild rice mix; if using a packaged rice mix, discard spice packet.


Nutritional Information:

203 Calories (kcal); 2g Total Fat; (7% calories from fat); 28g Protein; 18g Carbohydrate; 68mg Cholesterol; 79mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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