Normandy Chicken with apple cream sauce, roasted fingerling potatoes, and arugula salad

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 Granny Smith Apple
  • 10 oz. Fingerling Potatoes
  • 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
  • 1/2 oz. Shaved Parmesan

Directions

  1. Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

  2. 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.

  3. Place potatoes on prepared baking sheet. Drizzle 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.

  4. 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.

  5. 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 thickened. Season with ¼ tsp. salt and remove from heat.

  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 bowl.

  7. Place fingerling potatoes on plate. Spoon sauce and apples on plate and top with chicken. Garnish with chives. Serve salad on side.

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