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Creamy Normandy Chicken And Apples

This creamy chicken and apple dinner is a one-dish wonder! We took a simple approach to classic chicken Normandy, and this elegant dish was on the table in less than 30 minutes. Chicken tenders are quick to cook but need a little help in the flavor department. That’s where sweet apples smothered in a rich and savory sauce come in. The whole dish is a true taste bud’s delight, especially on a crisp autumn night!

Normandy Chicken Stew Casserole Tenderloin Cream Sauce

It’s quick, it’s easy, it’s satisfying, it’s packed with flavor, and it all cooks in just one dish – what’s not to like?! We love everything about this easy chicken recipe, from the sweet-tart apples to the creamy, onion-flavored sauce. Weeknight dinners like this keep everyone happy and satisfied.

Creamy Normandy Chicken And Apples

30 minutes to prepare serves 4

Ingredients

  • 1 1/2 pounds boneless chicken tenderloins
  • 2 medium golden delicious apples, cored and sliced
  • 1 small yellow onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup apple cider
  • 1 cup low-sodium chicken broth
  • 1/4 cup plus 2-3 tablespoons heavy cream
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon fresh parsley, chopped, for garnish
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Preparation

  1. Warm olive oil over medium-high heat in large skillet. Season tenderloins with 1/4 teaspoon salt and 1/4 teaspoon pepper. Brown chicken 3 to 4 minutes per side until cooked through. Remove to plate and cover with foil to keep warm.
  2. Melt butter in same skillet over medium heat. Sauté onion 3 to 5 minutes until tender. Whisk in cider and chicken broth. Bring to a boil. Stir to remove browned bits of onion and chicken.
  3. Add apple slices. Return to boil. Cook 6 to 7 minutes, stirring occasionally, until 1/4 cup liquid remains.
  4. Stir in 1/4 cup cream and bring to a simmer to thicken. Add additional cream by tablespoons to reach desired sauce consistency. Season with remaining 1/4 teaspoons of salt and pepper.
  5. Return tenderloins and their juices to pan. Serve chicken topped with apple slices and sauce. Garnish with parsley if desired.

Recipe adapted from Chez Bonne Femme

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