Chicken breast with Pommeau de Normandie sauce

Recipe by Adrien Luce (Chez Fano)

Chicken breast with Pommeau de Normandie sauce

Preparation time: 20 min
Cooking time: 15 min


6 chicken breasts
6 apples
6 pears
500 g Andouille de Vire
50 cl Pommeau de Normandie
50 g sugar
50 g Isigny AOP butter
10 cl Cream of Balsamic
1 bunch chervil

Peel and dice the apples and pears into small cubes. Sweat them with a little butter and sugar in a deep frying pan.

Halve the chicken breasts lengthwise without cutting right through, stuff each with a spoonful of cooked apples and pears, and then roll in cooking wrap to form a ballotine. Roll up the ballotines tightly and ensure that both ends of each one are properly sealed. Bake in the oven at 200°C for 10 min.

Melt the butter in a pan and deglaze with Pommeau.

Cut the andouille crossways into fine slices and bake them between two sheets of greaseproof paper, in the oven at 200°C for 5 min.

Cut the chicken into 3cm-thick slices, place them on a plate, pour over the Pommeau sauce. Arrange the andouille chips on the chicken and decorate with chervil and cream of balsamic.

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