Aug 10, 2006
Pork or Chicken Normandy
This recipe hails from the Northwest coast of France – An apple region just like Washington State! This is great with either pork or chicken and you can use the traditional Calvados (apple brandy) or substitute brandy and apple cider.
Ingredients:
4 boneless Chicken Breasts or (8) 4 oz slices of boneless Pork Loin
1/2 cup flour seasoned with 1 tsp each salt and pepper
2 Tbl oil and 2 Tbl butter (for sautéing)
1/2 cup thin julienne shallots or Walla Walla onion
1/4 cup brandy or Calvados
1/3 cup chicken stock
1/3 cup apple cider or juice
1 apple – cored and sliced (Braeburn or Johnny Gold)
1/3 cup heavy cream
salt and pepper to taste
Dredge the Breasts or Pork in the seasoned flour and fry in hot butter and oil in a large fry pan (Use 2 pans if necessary – so as not to crowd the pan.) When the meat is golden brown – turn over and add the brandy (stand back if cooking on gas as it will flame).
Add onions or shallots and sauté for another minute – then add the stock and cider. Cover and lower heat. Cook until breasts or pork are almost cooked through (Cooking time depends on thickness and size)
Remove cover and add apples and cream – Remove meat when ready and top with tender apples. Reduce sauce as necessary and pour over the Chicken/Pork.
Bon Appetit !
