Title: Barb's chicken with apples, onions and cream (normandy)
 Categories: A-, Ok
      Yield: 1 Servings
 
      6    Chicken breasts
      1    Onion; cut in half and then
           -sliced thinly
      1    Apple; sliced sweet, hard
      2 c  Chicken bouillon
      6 tb Oil
      1 tb Butter
      2 tb Brandy*; good
      1 c  Cream
 
  *We use Calvados. You don't have to.
  
  Melt butter with oil. Salt and pepper chicken and saute in oil until
  golden brown and 3/4 done. Remove chicken and place on paper towels
  to drain. Drain most of remaining oil out of frying pan. In the
  remaining one tablespoon of oil, saute onions and apples until tender
  and light golden brown. Add bouillon and cook apples and onions until
  liquid is reduced by half. Add chicken and simmer until chicken is
  cooked through. Remove chicken, add brandy. Simmer for 2 minutes.
  Remove from heat and add cream. Return chicken to cream sauce and
  heat VERY GENTLY for five minutes. Do not boil or cream will curdle!!
  Serve over rice.
  
  NOTES :  Barb fixed this for us one night when were in Switzerland
  visiting them in October, 1995.   It was delicious. Recipe