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Chicken CrÍpes Normandy

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November 5th, 2004, 01:30 PM
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An interesting combination with herbs and cider.

2-whole chicken breasts

2-tbsp butter

1/2-tsp seasoned salt

1-onion, minced

2-tsp chopped parsley

1/8-tsp thyme

1/8-tsp rosemary

2/3-cup apple cider

1-cup light cream

2-tbsp cornstarch

12 to 13 warm cooked crÍpes

Bone and skin chicken; cut into small strips. Melt butter in skillet. Add chicken; sautť several minutes. Stir in seasoned salt, onion, parsley, thyme, rosemary, and cider. Cover and simmer about 10 minutes or until chicken is tender. Remove chicken from cider mixture; keep chicken warm. Combine cream with cornstarch; add to cider mixture. Cook on low heat, stirring constantly until thickened. Place about 2 tablespoons cooked chicken and 1 tablespoon sauce one each warm crÍpe; roll up. Put into shallow serving dish. Spoon remaining sauce over all. Serve immediately. Makes 12 or 13 crÍpes.
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