Poulet sauté à la Normande (Sautéed Chicken with Reinette Apples and Cider Brandy)

Ingredients

• chicken
• butter
• 400 grammes reinette apples
• 1 small glass cider brandy

Instructions

1. Sauté the chicken in butter.
2. Halfway through the cooking, arrange the pieces in a terrine with the peeled and sliced reinette apples.
3. Deglaze the pan with the small glass of cider brandy and add the deglazing to the terrine.
4. Cover and put in the oven to complete the cooking of the chicken and of the apples.
5. Serve just as it is.