Chicken Normandy
Ingredients:
2 large apples, sliced
1 cup sliced celery
3 tablespoons butter
3 tablespoons cornstarch
1 cup chicken broth
½ cup sweet and sour sauce
⅓ cup apple juice
⅓ cup heavy cream
2 tablespoons apple brandy (applejack or Calvados)
6 (5-oz.) skinless, boneless chicken breasts
Salt and pepper
Method:
In saucepan, combine apples, celery and butter.
Cook over medium heat for 4 to 5 minutes until celery is crisp tender.
Dissolve cornstarch in chicken broth; add cornstarch mixture, sweet and sour sauce, apple juice, cream and brandy to apple mixture.
Cook for 3 to 4 minutes or until thickened and bubbly, stirring occasionally.
Pour mixture into a 3-quart ceramic casserole.
Top with chicken breasts; season with salt and pepper.
Cover.
Cook according to your Advantium model's cooking settings.
Cooking Settings:
Advantium:
Settings:
Time:
Tray Type:
Chef's Notes:
If you prefer not to use apple brandy in this dish, just increase the apple juice to ½ cup