This classic French dish is something I prepare at least once each autumn, but I improvise each time. Regardless of how I end up doing it, the components of chicken, mirepoix, and Calvados or Applejack brandy remain the same. And it would not be “Poulet a la Normande” if there wasn’t a creamy component.

Chicken breast “a la Normande” with Applejack cream sauce
Sautee of apples, onions, and zucchini
Steamed wild rice
Eddie’s brown sugar-maple cookies