Chicken Normande with Apples and Cream

4 Skinless, boneless chicken

-breasts Salt & pepper 3 tb Butter

2 Shallots, chopped

1 Clove of garlic, finely

-chopped 1/2 c Dry blush wine

1/4 ts Dried thyme

2 Tart-sweet apples, peeled,

-cored & diced 1/2 c Heavy cream

1 c Shredded mozzarella

Season chicken with salt and pepper. In a large frying pan, melt butter over medium heat. Add shallots and garlic, and saute just til soft. Add chicken and saute about 5 minutes per side, until lightly browned. Add wine & thyme. Cover and simmer 10 minutes. Add apples. Simmer additional 10 minutes. Preheat broiler. Transfer apples and chicken to a casserole dish. Add cream to liquid remaining in frying pan; stir constantly til mixture just comes to a boil. Pour over chicken, sprinkle with cheese and broil til cheese is melted and bubbly. (adapted from 365 Ways to Cook Chicken) * The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA