Chicken Normandy Style

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Chicken Normandy Style."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/chicken-normandy-style-recipe.htm>  20 November 2008.

Chicken Normandy Style Photo
Chicken Normandy Style
Yield: Makes 4 servings
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Ingredients:
2
tablespoons butter, divided

3
cups peeled, thinly sliced apples, such as Fuji or Braeburn (about 3 apples)

1
pound ground chicken

1/4
cup apple brandy or apple juice

1
can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/4
cup chopped green onions

2
teaspoons fresh minced sage leaves or 1/2 teaspoon dried sage

1/4
teaspoon black pepper

1
package (12 ounces) egg noodles, cooked and drained



Preparation:
1.
Preheat oven to 350°F. Grease 9-inch square casserole dish.

2.
Melt 1 tablespoon butter in 12-inch nonstick skillet. Add apples; cook and stir over medium heat 7 to 10 minutes or until tender. Remove apples from skillet.

3.
In same skillet, brown chicken over medium heat, stirring to break up meat. Stir in brandy; cook 2 minutes. Stir in soup, green onions, sage, pepper and apple slices. Reduce heat and simmer 5 minutes.

4.
Toss noodles with remaining 1 tablespoon butter. Spoon into prepared casserole. Top with chicken mixture. Bake 15 minutes or until hot.


Note: Ground turkey, ground pork or tofu crumbles can be substituted for chicken, if desired.



This recipe appears in: French