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Normandy Style Chicken
Ingredients
Servings 4-5
800 g chicken fillets
2 shallots
40 g butter
1 glass of white wine or cider
salt and pepper
4 large apples
4 tbsp double cream sauce
thickener
2 tbsp Calvados
Method
1. Cut the chicken fillets into pieces. Sweat the chopped shallots in butter,
covered, for 2 minutes on 1000 W.
2. Add the chicken pieces, the white wine or cider, salt, pepper and the
apples, peeled, deseeded and cubed. Cover and cook on 1000 W for
16-18 min, stirring halfway through cooking time. Drain the chicken
pieces and keep them to one side, covered in aluminium foil.
3. Add the cream and the sauce thickener with Calvados in the dish and
cook, uncovered, a further 3-4 mins on 1000 W. Season to taste and
put the chicken pieces back into the sauce.
Accessory
–
®
Dish: 1 Pyrex
dish (25 cm
diameter)
Time & Setting
approx. 21-24 minutes
Microwave 1000 W
95
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