My mom told me she had the great pleasure of meeting chef and author, Dorie Greenspan last spring on a cruise she and dad took. Ms. Greenspan was the guest chef/lecturer on the ship and mom found her to be an absolutely delightful, approachable lady. Because of this happy meeting, I am now the proud owner of Ms. Greenspan's new cookbook "Around My French Table". It's a beautiful book - full of gorgeous photos, stories, anecdotes and, of course, recipes that seem elegant and ~very French~, but as my daughter demonstrated tonight, are really quite straight-forward...and...dare I say...easy! The end result? A simply, superbly delicious dish!
We Blystone's love our sauces!
From Ms. Greenspan's cookbook (you can also view the recipe here):
"'Apples and cream often signal that a dish is from Normandy', Dorie Greenspan says in her new cookbook, “Around My French Table”(Houghton Mifflin Harcourt, 2010). The west-of-Paris region is known for its apples and for its dairy products, including butter, cream, Camembert and creme fraiche. Pork also works well in this recipe."
Chicken, Apples & Cream á la Normande
Start to finish: 25 minutes
All-purpose flour, for dredging
Kosher salt and ground black pepper, to taste
4 boneless, skinless chicken breasts
1 Tbsp. unsalted butter
1 Tbsp.olive oil
1 large apple (Rem used a macoun), peeled, cored and cut into 1-inch chunks
1 medium yellow onion, finely chopped
8 mushrooms, stemmed, wiped clean, thinly sliced
1/3 C. chicken broth
2 Tbsp.++ calvados
2/3 C. heavy cream
parsley, fresh and chopped (this is our addition)
egg noodles, cooked according to package directions, tossed with a bit of butter
roasted asparagus (method emailed to you if you want)
In a shallow bowl, mix the flour with some salt and pepper. With a paper towel, pat dry the chicken breasts dry, then dredge them through the flour, coating both sides lightly and shaking off the excess flour.
In a large, deep skillet over medium-high, heat the butter and oil. When the butter melts, add the chicken breasts, in batches if necessary. Cook for 3 minutes, or until browned on the bottom, then turn and cook an additional 3 minutes.
Add the apple, onion and mushrooms. Season with salt and pepper and stir lightly. Cook for 1 minute.
Add the chicken broth. Bring to a boil, then reduce to a simmer for 10 minutes, until the chicken is nearly cooked through.
Turn the heat to medium-high and add the calvados, boiling until it is almost evaporated (about 1 minute). Add the cream and cook until the cream reduces by a quarter. Season with salt and pepper and add parsley. Stir to combine.
For plating: Spoon egg noodles onto plate. Place chicken breast on top and spoon sauce over all. Place asparagus spears on side of chicken & noodles. Serve and listen to the mmmmmm's....
(and do remember to double that sauce!)
expect good eating at times!