Chicken Normandy

Name: Chicken Normandy
Yield: Serves 4
Cuisine: Europe, French
Ingredients: 4 , split bone-in, skin-on chicken breasts (about 3 pounds), halved crosswise; , Salt and pepper; 1 tablespoon, vegetable oil; 2 , Granny Smith apples, peeled, cored, halved, and cut into 1/2-inch wedges; 2 , shallots, minced; 1/4 cup, brandy (see note); 1/2 cup, heavy cream; 2 teaspoons, minced fresh thyme; 1 teaspoon, Dijon mustard; 2 teaspoons, cider vinegar

Main Courses
Europe
French
Poultry
Chicken
Weeknight

Appears in Cook's Country December/January 2011

With a little help, even bland chicken breasts can be a crowd-pleaser.

SERVES 4

TIME 30 minutes

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