This creamy, full-flavored French Chicken Normandy recipe is easy to make. In no time, you can serve a delicious dish with soft and juicy chicken, crispy bacon, and a silky cider sauce.
The apple slices add a slightly sweet flavor, and the dry cider adds a fresh touch. And the best part? This dish always works and is perfect for any occasion.
Creamy Chicken Normandy Classic Apple Cider Dish
Normandy is known for apples, cider, and butter, so it's no wonder this dish is so popular there. The tender chicken and creamy cider sauce create a perfect balance of flavors, and the caramelized apple slices complete the picture.
Serve with mashed potatoes, baguette, or tagliatelle for a real French meal.
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📖 Recipe
RECIPE CARD
Ingredients
- 4 chicken breast, or four chicken thigh fillets
- salt and pepper
- 4 teaspoons Dijon mustard
- 3 tablespoons butter, preferably grass-fed butter for extra flavor
- ¼ pound bacon bits
- 3 shallots, finely chopped
- 1 tablespoon all-purpose flour
- 1 ¼ cup dry cider
- 2 medium apples, Elstar, Granny Smith, or Goudreinet, peeled and cut into wedges
- 1 cup heavy cream
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Instructions
- Preheat the oven to 350 ℉.
- Pat the chicken dry and sprinkle with salt and pepper.4 chicken breast, salt and pepper
- Rub the chicken with Dijon mustard and set aside.4 teaspoons Dijon mustard
- Heat 2 tablespoons butter in a large ovenproof pan.3 tablespoons butter
- Brown the chicken on both sides until golden brown (approximately 3 minutes per side). Remove from the pan.
- Add the bacon bits and shallots and cook until the bacon is crispy.¼ pound bacon bits, 3 shallots
- Sprinkle the flour over the chicken and stir well.1 tablespoon all-purpose flour
- Return the chicken to the pan and pour the cider over it.1 ¼ cup dry cider
- Cover the pan and place in the oven for 60 minutes.
- Melt the remaining tablespoon of butter in a frying pan.
- Brown the apple slices until golden brown, but leave them firm. Keep warm.2 medium apples
- Remove the casserole from the oven and place the chicken on a plate.
- Place the pan on high heat and reduce the sauce for 10 minutes.
- Add the cream and heat briefly (do not let it boil).1 cup heavy cream
- Season with extra salt and pepper.
Serve
- Place the chicken on a serving platter and pour the creamy cider sauce on top.
- Place the fried apple slices around the chicken and garnish with fresh thyme or parsley if desired.
Notes
- Refrigerator: Store leftovers in a sealed container for up to 2 days.
- Freezer: Chicken and sauce can be frozen for up to 3 months
- Reheating: Heat over low heat and add milk or cream for a creamy sauce.
Nutrition
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