This classic French dish comes from the Normandy region of France (the place where all things delicious come from). Although this dish is usually made during the fall the flavors of apple, brandy and thyme are absolutely mind blowing year round!
So why wait?
- 2 boneless skinless chicken breast
- 1 bundle asparagus (ends trimmed)
- 4 strips raw bacon (chopped)
- 2 honeycrisp apples or firm crunchy apple (peeled and sliced ¼ inch thick)
- 1 sweet onion (chopped)
- ½ cup brandy or cognac
- 2 tsp vanilla extract
- 2 cups sparkling apple cider
- 1 Tbsp whole grain mustard
- 1 tsp fresh thyme (finely chopped)
- ¼ tsp ground nutmeg
- 2 Tbsp heavy cream
- 1 Tbsp butter
- 1 tsp kosher salt
- 1 tsp ground black pepper
- In a large skillet with a lid over medium heat add your chopped raw bacon to the pan and cook until crisp. When the bacon is cooked remove from the pan and set aside.
- Add 1 tbsp of butter to the bacon grease and allow to melt.
- Season your chicken breast with the salt and pepper and sear in the pan until golden on both sides. We're not trying to cook the chicken right now we just want to add some color! When golden remove the chicken from the pan and set aside.
- Add the chopped onion to the pan and cook until soft and golden brown around the edges. When the onion is cooked add the sliced apples and nutmeg. Stir well and allow the apples to brown slightly.
- When the apple and onion have cooked return the cooked bacon to the pan and add the chopped thyme, whole grain mustard and brandy. Stir well. If you're feeling frisky at this point using a long neck lighter you can light the brandy on fire, but BE CAREFUL!! The flames shoot up high and fast, and this step isn't a must. It's really just a party trick for this dish. Flex on 'em.
- Next add the sparkling cider and vanilla. Stir well. Bring the dish to a simmer and add the chicken breast back to the pan. Cover and cook for 15 minutes.
- When the 15 minutes have passed add the asparagus to the pan and cover again for 5 minutes allowing the asparagus to steam and simmer in the sauce.
- Uncover your pan and simmer ten minutes longer allowing some of the excess liquid to evaporate and form a loose sauce. The chicken is done when it's reached an internal temp of 165°F and no pink remains.
- Remove the asparagus from the pan and stir in the heavy cream.
- Divide into two portions and serve hot. Enjoy!
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