Poulet vallée d'Auge (French apple and brandy chicken)
You won't find any a more authentic French chicken dish from Normandy than this - chicken, apples, butter, cream and a little dash of brandy!
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1 or 2 tablespoons butter
4 boneless, skinless chicken breasts
2 large apples, peeled and thinly sliced
100ml double cream
50ml Calvados or brandy
Method Prep:10min › Cook:25min › Ready in:35min
Heat the butter in a frying pan over medium heat; add chicken breasts and cook until golden, about 5 minutes each side.
Add the apples and cook until the apples are golden, about 5 minutes. Stir in cream and brandy; reduce the heat and simmer until the sauce is reduced and the chicken is cooked through, about 10 minutes.