The fighting officially ended in World War I at 11 a.m. on Nov. 11, 1918. Veterans Day in the United States, and Remembrance Day in Canada, has become a time to remember and honor all wartime service. Cookbook author Wini Moranville has a story to tell about touring World War II battlefields in Normandy and a chicken recipe she discovered while she was there that uses the famous apple brandy of the region.
Wini Moranville's cookbook will be on sale at a European Market Open House which will take place this Saturday, Nov. 12, from 1-4 pm at 6992 Friendship Lane in Middleton, Wi.
Wini Moranville, writer for Better Homes & Gardens, Relish, and the Des Moines Register; author of The Bonne Femme Cookbook: Simple, Splendid Food that French Women Cook Every Day.
1/2 cup Calvados or apple brandy; or 1/2 cup each: apple juice or cider and white wine
2 small tart apples, peeled, cored, cut into 1/4-inch slices
1/4 to 1/2 cup heavy cream
2 tablespoons snipped fresh parsley or chives or a combination
Place the chicken breasts, one at a time, between two sheets of plastic wrap; pound to 1/4-inch thick. Season both sides with salt and pepper to taste.
Melt the butter in a large skillet over medium-high heat. Add the chicken (in batches, if necessary); cook, turning once, until no longer pink inside, 6 to 8 minutes. Transfer to a platter; cover with foil to keep warm.
Saute the shallot in the skillet until translucent. Remove the pan from heat; pour in broth and Calvados. Return pan to heat. Heat to a boil, stirring to loosen any browned bits from the bottom of the pan. Add the apples; season with salt to taste. Let the mixture boil until the liquid is reduced to 1/4 cup, turning the apples occasionally, about 4 minutes for Calvados, 7 minutes for apple juice or cider and white wine.