Chicken Normandy

6 split chicken breasts (boned if preferred)
Seasoned flour for coating
4 tablespoons butter
2/3 cup apple cider
2 tablespoons Calvados or apple brandy
Juice of 1 lemon
3 small, tart apples, peeled, cored and chopped
1 medium onion, coarsely chopped
6 tablespoons cream (light or whipping cream)
1 tablespoon flour for thickening
Blanched, slivered almonds, about 1/3 cup
1 teaspoon additional butter
Yield: 6 servings

Rinse and pat dry the chicken pieces. Shake in a bag with seasoned flour. Meanwhile, have butter melting in a large skillet over medium-low heat. Slowly brown the floured chicken breasts in butter on both sides, being careful not to let the butter get too hot. Thorough browning requires about 10 minutes.

Add the cider to skillet, the apple brandy, if using, and the lemon juice. Add the apples and onion to the chicken, on and around the pieces, cover and continue to simmer 10-15 minutes.

In a small pan, melt a teaspoon of butter and sauté the almonds until golden brown. Set aside.

Remove the chicken from skillet and keep warm. To the apple-onion mixture in skillet (skim to remove excess fat if chicken skin was left on), add the cream that has been mixed with 1 tablespoon flour. Stir rapidly to blend with the juices, increase the heat. Cook and stir sauce about 3 minutes, until thickened and bubbly. Taste and adjust seasoning, adding salt and pepper, if desired. Stir in the sautéed almonds.

Spoon some of the sauce over the warm chicken breasts to garnish. Pass the rest in a sauceboat. Serve with Currant-and- Curried Rice.


Currant-and-Curried Rice

1 ½ tablespoons butter
1 medium onion, coarsely chopped
¼ cup currants or chopped raisins
1 cup uncooked long-grain or basmati rice (regular rice, not converted)
¼ teaspoon curry powder, more if desired
½ teaspoon salt
Grinding of black pepper
2 cups chicken stock or a 13-oz. can of broth

Melt butter in a medium, heavy-bottomed saucepan. Saute the onion and currants until onion is translucent. Stir in the rice grains, curry powder, salt and pepper. Continue cooking until rice is light golden. Add the chicken stock and mix well. Heat to boiling, reduce heat to simmer, cover pan tightly and simmer for about 14 minutes without stirring or lifting the lid. Remove from heat and toss lightly with a fork before serving.

Yield: 6 servings