Another of Dylan and Lauren's favorites that they prepared for our visit. Recipe courtesy of "The Complete Idiot's Guide to Cooking for Two."
Normandy-Style Chicken with Apples
The cuisine of Normandy usually involves cream, apples, and the region's famed Calvados apple brandy, and you'll find them all in this dish.
2 (6-oz.) boneless, skinless chicken breast halves
1 Granny Smith apple
2 leeks, white part only
3 Tbl. unsalted butter
1 Tbl. sugar
Salt and fresh ground black pepper to taste
2 tsp. fresh thyme or 1/2 tsp. dried
2 Tbl. Calvados or brandy
1 (5.5-oz.) can apple juice
1/2 cup heavy cream
1. Rinse chicken and pat dry with paper towels. Trim all visible fat, and pound between two sheets of plastic wrap to an even thickness of 1/2-inch. Rinse and core apple. Cut apple into slices 1/2-inch thick. Slice leeks in half lengthwise and then thinly slice each half. Place leek slices into a colander and rinse well under cold running water. Set aside.
2. Heat 1.5 Tbl. butter in a large heavy skillet over medium heat. Add apple slices and cook for 3 minutes. Turn apple slices gently with a spatula, sprinkle with sugar, and cook for an additional 3 to 5 minutes or until apple is tender. Remove apple slices with a spatula and keep warm.
3. Heat remaining 1.5 Tbl. butter in the skillet over medium-high heat. Sprinkle chicken with salt and pepper and add to the skillet. Cook for 2 minutes per side, turning chicken gently with tongs. Add leeks, thyme, Calvados, apple juice, and cream. Bring to a boil, cover the skillet, and cook over low heat for 10 to 15 minutes or until chicken is cooked through and no longer pink.
4. Remove chicken with a slotted spatula and keep warm. Reduce sauce over medium heat for 3 minutes or until slightly thickened. Season to taste with salt and pepper. To serve, place chicken on plates with apple slices and spoon sauce on top of chicken. Serve immediately.
Variation: Substitute boneless pork chops for chicken. Cook pork for 15 to 20 minutes or until tender.