Chicken Normandy Style
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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:
- Preheat oven to 350°F. Grease 9-inch square casserole dish.
- 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.
- 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.
- 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
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