Chicken Normandy Style the Editors of Publications International, Ltd.
Chicken Normandy Style
Makes 4 servings
|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|
- 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.
Ground turkey, ground pork or tofu crumbles can be substituted for chicken, if desired.
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