Supreme de Poulet Normande
This is my version of Supreme de Poulet Normande which is ideal for a dinner party served with rice or saute potatoes and greens. Pair with a nice chilled Normandy cider or a vintage dry cider!
Ingredients
Directions
- 1
Pan fry the chicken breast in a little olive oil and half the butter until golden.
- 2
Discard any fat etc and then add the shallots and fry for a further 5 minutes.
- 3
Flambee by adding half of the brandy/calvados.
- 4
Add the chicken stock and cider, bring to the boil, then cover and simmer until liquid is reduced by half, approx.
- 5
Add the cream and bring back to the boil and then simmer for another 10 minutes.
- 6
In a separate pan, in the rest of the butter, sautées the apple with a little sugar until golden.
- 7
Flambee with the remaining calvados/brandy.
- 8
Dress the plate, by slicing the chicken and placing on top of the apple quarters and then drizzle the sauce around and on the top of the chicken.
