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Healing Kitchen

Chicken Normandy
The northern province of France called Normandy is dairy country. Consequently dishes that come from that region often use heavy cream. Because it's also apple country, many dishes from Normandy also include apples and an apple brandy called Calvados. Our considerably lightened take-off on a Normandy-style chicken dish uses fat-free half-and-half in place of heavy cream, and apple juice concentrate instead of Calvados.

The Ingredients

     2 teaspoons olive oil  4 skinless, boneless chicken breast halves (5 ounces each)  1 large onion, halved and thinly sliced  3 Granny Smith apples, cut into 1/2"-thick wedges  3 tablespoons frozen apple juice concentrate  1/2 cup chicken broth  1/2 teaspoon salt  1/2 teaspoon rubbed sage  3 tablespoons fat-free half-and-half
1 In large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook 4 minutes per side or until lightly browned. With a slotted spoon, transfer the chicken to a plate.

2 Add the onion to the skillet and cook, stirring frequently, until the onion is golden brown, about 7 minutes. Add the apple and apple juice concentrate, stirring to coat.

3 Add the broth and bring to a boil. Return the chicken to the pan. Sprinkle with the salt and sage and cook until the chicken is cooked through, about 5 minutes.

4 Transfer the chicken and apple wedges to serving plates. Whisk the half-and-half into the sauce in the pan and cook for 1 minute to heat through. Spoon the sauce over the chicken. Makes 4 servings

PER SERVING
BEFORE
AFTER
Calories
546
262
Dietary fiber (g)
2.0
2.8
Total fat (g)
33
4.1
Saturated fat (g)
20

0.8

Cholesterol (mg)
187
82
Sodium (mg)
407
448

Date Published: 05/22/2002
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