Chicken Normandy

Tender skillet chicken with tart Granny Smith apples and green onions in a light, creamy sage sauce. This dish is sweet-savory, comforting, and simple enough for an easy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Main Course

Cuisine: French

Calories: 240

Ingredients Method Notes

Ingredients

4 skinless, boneless chicken breast halves (about 4oz each)
Butter-flavored vegetable cooking spray
Pinch of Salt and Pepper for taste
2 medium Granny Smith apples, un-peeled, cored and sliced
6 green onions and tops, sliced
⅔ cups apple cider or unsweetened apple juice
2 teaspoons chicken bouillon crystals
1 ½ teaspoons dried sage leaves
⅔ cup fat-free half and half or 2% milk
2 teaspoons all-purpose flour
1 ¾ teaspoons Equal for Recipes (6 packets Equal sweetener or 1/4 cup Equal Spoonful)
Sage or parsley springs as Garnish

Method

Spray a large skillet with cooking spray and heat over medium heat until hot.
Add chicken to skillet and saute until browned (approximately 3-5 minutes on each side). Season with salt and pepper.
Add apples, onions, apple cider, bouillon and sage to skillet. Heat until boiling then reduce heat and simmer, covered, until chicken is tender (10-12 minutes). Remove chicken and apples to serving platter.
Continue to simmer until cider mixture is almost gone. Mix half and half flour and Equal in a glass measuring cup and pour into a skillet. Heat to boiling, stirring consistently until thickened (about 1 minute). Season with salt and pepper again if desired.
Pour mixture over chicken and apples and garnish with sage.
Serve immediately.