Skip the ice cream for dessert, if you must, but certainly try adding cream to your next chicken preparation - wow. Who knew boneless, skinless chicken breasts (aka "cheater breasts", per my butcher, Mary) could be so tender and delicious. Yes, that deliciousness has something to do with the aforementioned cream, and mushrooms, and apples, and a good slug of Calvados, but why not make yourself a nice dinner at home?
This would be great for company too -- in advance, slice up the onions, mushrooms and apples, brown the chicken breasts, and hold all in the fridge until you're ready to put the sauce together and cook the last 10 minutes. Serve, piping hot, over freshly cooked rice.
Recipe for Chicken, Apples, & Cream à la Normande, p. 218 from Around My French Table, by Dorie Greenspan
4 comments:
I figure for the small portion of sauce that comes with my piece of chicken, I can afford a little cream now and again, right? I love making meals that are simple saute, pan sauce, and quick veggies to go with!
If I'm going to indulge, it might as well be with a dish this good! Wonderful job with this - it looks fantastic!
I felt the same way about the cream - this dish is so very delicious. Yours looks great!
I could never skip the ice cream! I guess if I am eating this it would have to be a double whammy :-)
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