Recipe courtesy of Elizabeth Ryan

Poached Chicken in Norman Style Cider Cream Sauce

  • Level: Easy
  • Total: 52 min
  • Prep: 15 min
  • Inactive: 2 min
  • Cook: 35 min
  • Yield: 4 servings
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4 boneless, skinless chicken breast halves

Cider, to cover

Heavy cream

Sea salt

Black pepper

Chopped parsley


  1. Place chicken breasts in a shallow ovenproof dish. Pour several inches of cider (sweet or hard) in the dish and cover. Marinate for 1 to 2 hours.
  2. Preheat oven to 350 degrees F.
  3. Place covered dish in oven. Cook until done, about 25 minutes. Pour juices into frying pan, stirring constantly, reduce if necessary. Add an equal amount of heavy cream. Stir constantly. Add sea salt and pepper, to taste. When thickened to desired preference, pour over chicken and garnish with chopped parsley. Serve immediately.

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