Chicken Calvados

Chicken Calvados

Kaye Lynn

"Calvados is an apple brandy that is made only in the Normandy region of France. This simple but elegant dish can be made with Apple Jack or any apple brandy of your choice. I serve it with a wild rice blend or rice pilaf with almonds."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 716 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 716 kcal
  • 36%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 869 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Combine flour and seasoned salt in a wide, shallow dish. Coat the chicken breasts in the seasoned flour. Heat the butter in a large skillet over medium-high heat. Brown chicken in the butter, about 3 minutes on each side. Transfer chicken to a plate and tent with foil.
  2. Combine the onions, mushrooms, and apples in the skillet. Cook and stir until the apples are just tender, about 5 minutes. Stir in the brandy, thyme, salt, and pepper; bring to a simmer. Return chicken to the pan; cook, uncovered, about 10 minutes. Stir in cream, and simmer until thickened, about 5 minutes.

Reviews

Read all reviews 10
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Absolutely loved it! A good hot weather dish. I made it as written and served the apples and onions on the side with buttered rice. This will be a company meal for me.

Most helpful critical review

I followed the recipe exactly and it was very disappointing.

Most helpful
Most positive
Least positive
Newest

Absolutely loved it! A good hot weather dish. I made it as written and served the apples and onions on the side with buttered rice. This will be a company meal for me.

This was good, but the sauce is veeerrrrryy rich. I loved the creativity of the recipe, as I have never had these ingredients together before, but I can't give 5 stars because my family didn't ...

This is my husband's fav meal! It is on the menu at his fav restaurant, but it is called Chicken Normandy. I have been looking for this recipe forever! Thank you very much, we moved to Costa Ric...

I followed the recipe exactly and it was very disappointing.

Incredible recipe. I preheated my oven so after cooking my chicken I could let it stay warm. Simple to prepare, very elegant and the sauce is bursting w/ flavour. I used a fine Calvados inste...

Thank you for trying my recipe and for your reviews. This recipe is amazingly easy, yet it looks and tastes elegant. I serve it for company and it always impresses!

Amazingly delicious. We had this over steamed rice, and spinach with lemon juice on the side. I didn't change a thing except I did not take the time to go buy apple brandy. In its place I used h...

Yes I made it and loved it but made a few changes Everytime I use any kind of liquor I always reduce it to add more depth of flavors. I advise that you use more of the Apple brandy and reduce i...

added celery sour cream to thicken.

Other stories that may interest you