Chicken is the chameleon of the poultry world; it takes on whatever flavors are added to it. This versatility is useful because boneless breasts are one of the most popular meats to cook at home. In this French-style sauté, we salute the riches of Normandy with a sauce of cider and cream. Try using hard cider, a fermented apple juice, if you can find it. It is less alcoholic than wine and has a pleasant fruity taste and dry finish. It also would be the beverage of choice to accompany this dish.


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The Menu

PORK CHOPS WITH BROWN SUGAR-CIDER GLAZE
Green salad with Apple Juice Vinaigrette
Hot cooked rice or Buttered Noodles
Gorgonzola Pear Flan


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The Menu

Fettuccine with Grilled Vegetables and Goat Cheese
Big green salad
Caramel Apple Bread Pudding



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