Recipes

Normandy Chicken

Foodland Ontario

DATE: Monday, February 14th, 2011

Ingredients

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.