- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 430 kcal
Quick summary
“This classic Norman-inspired dish brings together chicken breasts browned in olive oil with apple half-moons caramelized in butter. The velvety sauce of fresh heavy cream with dijon mustard, chicken broth, and thyme joins the acidity of the fruit with the tender meat.”
What you need to know
- Searing the chicken beforehand over medium-high heat retains the natural juices of the bird before entering the creamy sauce.
- Cooking the apples in butter releases caramelized sugars that enrich the bottom of the skillet.
- Dijon mustard associated with fresh thyme balances the dairy fat of the cream with precise aromatic acidity.
Ingredients
Main
- units (about 180g each) Chicken breasts
- medium, cut into half-moons Apples (Fuji or Gala)
- medium, finely chopped Cebola
- cloves, minced Garlic
- ml Chicken broth
- ml (or coconut milk for a lactose-free option) Fresh cream
- tablespoon Dijon mustard
- sprigs (leaves only) Fresh thyme
- tablespoons Unsalted butter
- tablespoon Extra virgin olive oil
- taste Salt
- taste Black pepper
- tablespoons, chopped (for garnish) Fresh parsley
Instructions
Principal
- Season the chicken breasts with salt and black pepper. In a large non-stick skillet, heat the olive oil over medium-high heat. Brown the chicken for 3-4 minutes on each side until well browned. Reserve the chicken.
- In the same frying pan, add 1 tablespoon of butter. Add the apples and cook for 5-7 minutes, turning occasionally, until they are soft and slightly caramelized. Remove and set aside with the chicken.
- Add the remaining butter to the skillet. Sauté the chopped onion for 3-4 minutes, until translucent. Add the garlic and thyme, cooking for 1 more minute until fragrant.
- Pour the chicken broth into the skillet, scraping the bottom to release the flavors. Let it boil for 2-3 minutes, reducing the liquid a little.
- Reduce the heat to medium-low. Add the fresh heavy cream and Dijon mustard, mixing well. Cook for 2-3 minutes, until the sauce thickens slightly.
- Return the chicken to the skillet, submerged in the sauce. Add the caramelized apples. Cook for another 5-7 minutes, or until the chicken is cooked through (internal temperature of 74°C).
- Adjust the seasoning with salt and black pepper, if necessary. Serve immediately, finishing with fresh chopped parsley on top. The professional technique is not to overcrowd the pan to ensure a good sear.
Chef's tips
- Use firm-fleshed apples like Fuji or Gala so they keep their shape without falling apart into puree during cooking.
- Scrape the toasted residues well from the bottom of the skillet when pouring the chicken broth to thicken the flavor of the sauce.
- Do not let the sauce with heavy cream boil intensely to prevent the milk fat from separating from the whey.
Variations
- Add 30 ml of cognac or calvados (apple distillate) to flambé the caramelized fruits before the broth.
- Add sliced cremini mushrooms sautéed in butter along with the onion to enrich the earthy base.
- Sprinkle fresh sage leaves fried in olive oil over the chicken at the moment of taking it to the table.
Substitutions
- Chicken breasts can be replaced with boneless chicken thigh fillets or cleaned boneless pork chops.
- The apples can be substituted with firm, ripe Rocha pears sliced into half-moons.
- Fresh heavy cream can be replaced by thick culinary coconut milk for a dairy-free version.
How to store
Conserve em recipiente fechado na geladeira por até 3 dias. Reaqueça em fogo brando na frigideira com duas colheres de caldo.
Can it be frozen?
Freeze in an airtight plastic container for up to 2 months. When reheating, stir well so the dairy sauce regains its homogeneous texture.
What to serve with
Serve accompanied by rustic buttery mashed potatoes, toasted almond rice, or steamed green vegetables.
Frequently asked questions
Can I use common yellow mustard instead of Dijon mustard?
Yellow mustard has excess vinegar and less complexity; use Dijon for balanced acidity and classic French flavor.
Is it necessary to peel the apples for this recipe?
Não é necessário; the well-sanitized peel gives a reddish color to the dish and helps retain the shape of the slice.
What is the most recommended apple variety for cooking in the sauce?
Firm varieties like Fuji, Gala, or Granny Smith hold their structure under heat without softening prematurely in the skillet.
How to prevent the chicken breast from becoming dry and fibrous?
Sear quickly for 3 to 4 minutes on each side and finish the gentle cooking submerged in the hot sauce for only 5 to 7 minutes.
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