Name: Chicken Normandy Withrow
Yield: Serves 2
Ingredients: 2 tablespoons all-purpose flour; 1 teaspoon dried thyme, crumbled; 1 whole skinless boneless chicken breasts, halved; 3 tablespoons peanut oil; 3/4 cup brandy; 1/4 cup thinly sliced mushrooms; 1/4 cup chopped pecans; 1/2 cup thinly sliced peeled Granny Smith apple; 1/2 cup thinly sliced peeled Red Delicious apple; 1 tablespoon finely chopped shallot; 3/4 cup apple juice; 3/4 cup heavy cream

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 2

Ingredients

2 tablespoons all-purpose flour

1 teaspoon dried thyme, crumbled

1 whole skinless boneless chicken breasts, halved

3 tablespoons peanut oil

3/4 cup brandy

1/4 cup thinly sliced mushrooms

1/4 cup chopped pecans

1/2 cup thinly sliced peeled Granny Smith apple

1/2 cup thinly sliced peeled Red Delicious apple

1 tablespoon finely chopped shallot

3/4 cup apple juice

3/4 cup heavy cream

Preparation

In a bowl combine well the flour and the thyme and in the mixture dredge the chicken, shaking off the excess. In a skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the chicken, patted dry, for 2 to 3 minutes on each side, or until it is browned lightly. Add the brandy, deglaze the skillet, scraping up any brown bits, and boil the mixture for 2 minutes. Stir in the mushrooms, the pecans, the apples, and the shallot and cook the mixture for 2 minutes. Add the apple juice and the cream and cook the mixture for 2 to 3 minutes, or until the sauce is thickened slightly and the chicken is just cooked through. Transfer the chicken with a slotted spoon to 2 heated plates and spoon the sauce over it.

TagsChicken Poultry Dairy Fruit Mushroom Vegetable Saute Quick & Easy Low Sodium Apple Pecan Nut Fall Winter Gourmet

Recipe notes

Chicken Croquettes

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Southern Thai Fried Chicken (Gai Tod Hat Yai)

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

Sea Breeze

Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.