Chicken Calvados/Chicken Normandy: A Recipe (and Story) in Honor of Veteran's Day
Prep time: 
Total time: 
Serves: 4 servings.
  • 4 boneless, skinless chicken breast halves (about 1¼ pounds total)
Salt and freshly ground black pepper to taste
  • 1 tablespoon unsalted butter
  • 1 large shallot, finely chopped (about ¼ cup)
1/2 cup low-sodium chicken broth
  • ½ cup dry white wine
  • ¼ cup Calvados or apple brandy
  • 1 tablespoon Champagne or white wine vingear
  • 2 small tart apples, peeled if desired, cored, and cut into ¼-inch slices
1/4 to ½ cup heavy cream
  • 2 tablespoons snipped fresh parsley or chives, or a combination
  1. Place the chicken breasts, one at a time, between two sheets of plastic wrap and pound to ¼-inch thickness. (Alternatively, you can halve each breast horizontally, or butterfly them). Season both sides with salt and pepper.
  2. In a large skillet, melt the butter over medium-high heat. Add the chicken (in batches, if necessary) and cook, turning once, until no longer pink inside, 6 to 8 minutes (reduce the heat to medium if the meat browns too quickly). Transfer the chicken to a platter and cover with foil to keep warm.
  3. Stir in the shallot and sauté briefly, until translucent. Remove the pan from the heat and add the broth, wine, Calvados, and vinegar, taking care not to let the liquid spatter. Return the pan to the heat and bring to a boil, stirring with a wire whisk to loosen any browned bits from the bottom of the pan. Add the apples. Let the mixture boil until the liquid is reduced to ¼ cup, turning the apples occasionally—this should take about 6 minutes, depending on the heat and your pan size.
  4. Stir in ¼ cup cream and boil until the sauce thickens and apples are crisp-tender. For a creamier sauce, add more cream, 1 tablespoon at a time, and continue to boil until the sauce thickens to the desired consistency. Season the sauce with additional salt and pepper. Arrange chicken on four dinner plates, spoon the sauce and apples over the chicken, sprinkle with the parsley, and serve.
Recipe by Wini Moranville at