Poulet Sauté à la Normande

Preparation info

    • Difficulty

      Medium

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Method

Sauté the chicken in butter. Deglaze the pan with hard cider. Garnish with apple slices gently cooked in butter. Finish the sauce with cream and a little Calvados (apple brandy).