Normandy Chicken

Ingredients

• 1 Granny Smith Apple
• 1 Lemon
• 6 Chives
• 1 Roma Tomato
• 2 Boneless Skinless Chicken Breasts
• 3 fl. oz. White Cooking Wine
• 2 fl. oz. Chef’s Heavy Cream
• 2 oz Baby Arugula
• ½ oz Shaved Parmesan
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cooking Spray: Medium Oven-Safe Pan

2. 2

   Cook Within: If you notice apples are getting very mushy as sauce cooks, remove them from pan, returning them once sauce reaches desired In classic French cuisine, dishes titled “à la Normande” mean they’re cooked in the style of Normandy and typically contain dairy, apples, or both!

3. 3

   Peel and core apple. Cut into eight wedges. Halve: fingerling potatoes lengthwise. Zest lemon, halve, and juice. Mince chives. Core Roma tomato and cut into ¼” dice. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

4. 4

   Make the Sauce: Carefully wrap a dry dish towel around handle of pan used to cook chicken and place over medium-high heat. Add 1 tsp. olive oil and apples to hot pan. Cook until fragrant, 1 minute. Add white cooking wine, bring to a boil, and reduce by half. Add cream, bring to a simmer, and cook 1 minute until slightly thick- ened. Season with ¼ tsp. salt and remove from heat.

5. 5

   Cook the Potatoes: with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss to coat, then spread into a single layer. Roast 20-23 minutes, until browned and fork-tender. While potatoes roast, cook chicken.

6. 6

   Toss together arugula, tomatoes, Parmesan, 1 tsp.: lemon zest, 1 Tbsp. lemon juice, 1½ Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper in a medium mixing

7. 7

   Cook the Chicken: Place a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Sear undisturbed until well-browned, 3-4 minutes. Flip onto second side and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove chicken from pan, cover loosely with foil, and rest 3-5 minutes. Reserve pan for making sauce; no need to wipe clean.

8. 8

   Plate the Dish: Place fingerling potatoes on plate. Spoon sauce and apples on plate and top with chicken. Garnish with chives. Serve salad on side. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Be very careful handling pan after it’s been in the oven.

9. 9

   Wrap a dry dish towel around: handle to protect your hand. the recipe before you start–we promise it will be time