Poulet vallée d'Auge (French apple and brandy chicken)

    35 min

    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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    Serves: 4 

    • 1 or 2 tablespoons butter
    • 4 boneless, skinless chicken breasts
    • 2 large apples, peeled and thinly sliced
    • 100ml double cream
    • 50ml Calvados or brandy

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat the butter in a frying pan over medium heat; add chicken breasts and cook until golden, about 5 minutes each side.
    2. 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.

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