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Poached Chicken in Norman Style Cider Cream Sauce

Recipe courtesy Elizabeth Ryan

4 boneless, skinless chicken breast halves
Cider, to cover
Heavy cream
Sea salt
Black pepper
Chopped parsley
Place chicken breasts in a shallow ovenproof dish. Pour several inches of cider (sweet or hard) in the dish and cover. Marinate for 1 to 2 hours.

Preheat oven to 350 degrees F.

Place covered dish in oven. Cook until done, about 25 minutes. Pour juices into frying pan, stirring constantly, reduce if necessary. Add an equal amount of heavy cream. Stir constantly. Add sea salt and pepper, to taste. When thickened to desired preference, pour over chicken and garnish with chopped parsley. Serve immediately.

Yield: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: 2 hours

Add about l/4 cup of chopped shallots when poaching the chicken – sage leaves can be substituted for the parsley.

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