Chicken Normandy

Yield: 6 servings

Rinse and pat dry the chicken pieces. Shake in a bag with seasoned flour. Meanwhile, have butter melting in a large skillet over medium-low heat. Slowly brown the floured chicken breasts in butter on both sides, being careful not to let the butter get too hot. Thorough browning requires about 10 minutes.

Add the cider to skillet, the apple brandy, if using, and the lemon juice. Add the apples and onion to the chicken, on and around the pieces, cover and continue to simmer 10-15 minutes.

In a small pan, melt a teaspoon of butter and sauté the almonds until golden brown. Set aside.

Remove the chicken from skillet and keep warm. To the apple-onion mixture in skillet (skim to remove excess fat if chicken skin was left on), add the cream that has been mixed with 1 tablespoon flour. Stir rapidly to blend with the juices, increase the heat. Cook and stir sauce about 3 minutes, until thickened and bubbly. Taste and adjust seasoning, adding salt and pepper, if desired. Stir in the sautéed almonds.

Spoon some of the sauce over the warm chicken breasts to garnish. Pass the rest in a sauceboat. Serve with Currant-and- Curried Rice (found under Rice dishes).

-Cincinnati Post