Title: Chicken normande with apples and cream
 Categories: Polkadot, Epona, Chicken, Fruits
      Yield: 1 Servings
 
      4    Skinless, boneless chicken
           -breasts
           Salt & pepper
      3 tb Butter
      2    Shallots, chopped
      1    Clove of garlic, finely
           -chopped
    1/2 c  Dry blush wine
    1/4 ts Dried thyme
      2    Tart-sweet apples, peeled,
           -cored & diced
    1/2 c  Heavy cream
      1 c  Shredded mozzarella
 
  Season chicken with salt and pepper.  In a large frying pan, melt
  butter over medium heat.  Add shallots and garlic, and saute just til
  soft. Add chicken and saute about 5 minutes per side, until lightly
  browned. Add wine & thyme. Cover and simmer 10 minutes.  Add apples.
  Simmer additional 10 minutes. Preheat broiler.  Transfer apples and
  chicken to a casserole dish. Add cream to liquid remaining in frying
  pan; stir constantly til mixture just comes to a boil.  Pour over
  chicken, sprinkle with cheese and broil til cheese is melted and
  bubbly.
  
  (adapted from 365 Ways to Cook Chicken)
  
  * The Polka Dot Palace BBS 1-201-822-3627.  Posted by EPONA