Normandy Chicken

Serves 4

Ingredients:
4 boneless chicken breasts
Salt and black pepper, to taste
4 tablespoons butter, divided
2 apples, quartered, cored, and sliced thickly
8 ounces shitake mushrooms, halved
6 tablespoons calvados
6 rounded tablespoons crème fraiche
Chopped fresh parsley, for garnish

Method of Preparation:
1. Season the chicken with salt and pepper.
2. In a large frying pan, heat 2 tablespoons of the butter over until foaming.  Add the chicken and cook over high heat for about 10 minutes until browned all over and partly cooked.  Transfer to a plate.
3. Add the remaining 2 tablespoons of butter to the pan. When foaming, add the apples and cook until lightly browned. Transfer apples with a slotted spoon to the plate with the chicken.
4. Add the mushrooms to the pan and cook over medium-high heat for about 4 minutes, stirring often, until slightly softened. Return the chicken and apples to the pan and reheat.
5. Remove from heat to prevent flare up.  Add the calvados.  Return to heat and stir in the crème fraiche, a tablespoon at a time, until smooth and bubbling. Cook for 10-12 minutes until the chicken is tender. Sprinkle with a little chopped parsley and serve.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.