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Recipes

Normandy Chicken

Foodland Ontario

DATE: Monday, February 14th, 2011

Ingredients

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  1. 2 tsp (10 mL) vegetable oil
  2. 8 oz (250 g) Ontario Cremini Mushrooms, sliced
  3. 1 small Ontario Onion, sliced
  4. 1 clove Ontario Garlic, minced
  5. 4 boneless chicken breasts
  6. 3/4 cup (175 mL) chicken stock
  7. 3/4 cup (175 mL) apple cider or apple juice
  8. 1/4 cup (50 mL) Calvados or brandy (optional)
  9. 1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL) dried thyme)
  10. 1 tsp (5 mL) chopped fresh or dried rosemary
  11. 1/2 tsp (2 mL) salt
  12. 1/4 cup (50 mL) water
  13. 1 tbsp (15 mL) cornstarch

Preparation

  1. In large nonstick skillet, heat 1 tsp (5 mL) of the oil over medium heat. 
  2. Add mushrooms, onion and garlic; cook, stirring often, for 5 minutes or until softened.  Remove and set aside.
  3. Heat remaining oil in skillet. 
  4. Add chicken breasts; cook until golden brown, about 5 minutes. 
  5. Add vegetables, chicken stock, apple cider, Calvados, thyme, rosemary and salt; bring to boil. 
  6. Reduce heat and simmer, turning chicken several times for 12 to 14 minutes or until chicken is no longer pink inside. 
  7. Transfer chicken to platter; tent with foil
  8. Increase heat to high, boil liquid until reduced by half, 3 to 5 minutes. 
  9. Whisk water with cornstarch; whisk into liquid and cook over low heat until sauce is thickened. 
  10. Spoon over chicken.
 
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