with apple cream sauce, roasted fingerling potatoes, and arugula salad
$9.95 per serving
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
Normandy, in the northwest region of France, is home to some of the country's most celebrated gastronomic gifts. In particular, Normandy is revered for its apples and dairy producers. We're honoring the coastal region with this tender chicken breast with a tart-savory apple cream sauce. Served next to roasted fingerling potatoes and a fresh arugula salad, this meal transports you to the French countryside, no passport required.
Prepare a medium mixing bowl with ice water. Peel and core apples. Cut each apple into eight wedges and place in ice water. This prevents apples from browning while you finish prepping. Halve fingerling potatoes lengthwise. Zest lemon, halve, and juice. Mince chives. Core Roma tomatoes and cut into ¼" dice. Rinse chicken breasts, pat dry, and season both sides with 1 tsp. salt and ½ tsp. pepper.
Cook the Potatoes
Place potatoes on prepared baking sheet. Drizzle with 1 Tbsp. olive oil, ½ tsp. salt, and ½ tsp. pepper. Toss to coat and spread out into a single layer. Roast until browned and fork-tender, 20-23 minutes. While potatoes cook, start chicken.
Cook the Chicken
Place a large oven-safe pan over medium-high heat. Add 4 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.
Make the Sauce
Wrap a dry dish towel around handle of pan used to cook chicken and place over medium-high heat. Add 2 tsp. olive oil and apples to hot pan. Cook until lightly browned, 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 burner.
Make the Salad
In a large mixing bowl, toss together arugula, tomatoes, Parmesan, 2 tsp. lemon zest, 2 Tbsp. lemon juice, 3 Tbsp. olive oil, ½ tsp. salt, and ½ tsp. pepper.
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.