Normandy, France, is known for its apples, and this traditional French dish bears the name of the region.

My recipe is based on a delicious veal entree I sampled at an Atlanta restaurant during a birthday celebration for my mother-in-law many years ago. Since it's difficult to find good veal cutlets on a regular basis, I've replaced the veal with chicken. The chicken is more economical, but the resulting dish is just as sublime.

This elegant dish starts with four boneless, skinless chicken breast halves. Cut the breasts in half horizontally to make two nice, thin chicken cutlets, which make a more appropriate serving size and decrease the cooking time measurably.

The cutlets are dredged in seasoned flour and sauteed in a skillet, coated with nonstick cooking spray, until browned on both sides.

This dish is savory and sweet. First, sliced onions are sauteed in the skillet used to brown the chicken. Then apple slices are added. I like to use Granny Smith apples here, because of their wonderful tart flavor. They also hold up to cooking very well, which makes the final presentation of the dish prettier.

When the apples are almost tender, you'll add another dose of apple flavor with a cup of apple cider. Look for apple cider at roadside produce stands and in the produce section of your supermarket. Apple juice can be substituted.

The sauce also gets an addition of whipping cream, and is brought to a boil. Though the amount of cream called for is small ( 1/2 cup divided among eight servings), feel free to substitute a slurry of 1/2 cup fat-free half-and-half and 1 teaspoon cornstarch.

The browned chicken is added to the sauce, and the dish is simmered until the sauce is slightly thickened and the chicken is completely cooked.

Noodle kugel (a slightly sweet, traditional Jewish baked casserole containing egg noodles and dairy products) was served as a side dish when I first sampled the veal Normandy in Atlanta. If you have a favorite kugel recipe (you can find an assortment of recipes for the dish by entering "noodle kugel" on your favorite Internet search engine), by all means serve it alongside your Chicken Normandy. However, if time is short, the chicken is delicious over egg noodles with a side of steamed zucchini slices, green beans or broccoli. The dish is elegant enough to serve for company, and is a delightful way to welcome autumn.

CHICKEN NORMANDY

1/2 cup all-purpose flour

1/2 teaspoon salt

Ground black pepper, to taste

258 calories

29.3 grams protein

13.8 grams carbohydrates

0.7 grams fiber

8.9 fat

4.1 grams saturated fat

94 milligrams cholesterol

224 milligrams sodium

Nutrition analysis provided by Fran Frye, a licensed and registered dietitian of the Augusta District Dietetic Association. Send questions via e-mail to @yahoo.com.

4 boneless, skinless chicken breast halves, sliced in half horizontally into cutlets

1/2 cup sliced onion

1 Granny Smith apple, peeled, cored and thinly sliced

1 cup apple cider

1/2 cup whipping cream

Salt and pepper to taste

Place flour, 1/2 teaspoon salt and pepper to taste on a dinner plate and stir to combine. Dredge both sides of each chicken cutlet in the seasoned flour.

Spray a large nonstick skillet with cooking spray and set aside. Heat the skillet at medium-high and add 4 of the chicken cutlets. Brown 2 to 3 minutes, then turn to brown on other side. Remove to a plate and set aside. Continue until all chicken cutlets are browned.

Add the onions to the skillet and saute until wilted and translucent, about 3 minutes. Add the apple slices and saute 2 to 3 minutes more, until they begin to soften. Pour in the apple cider and whipping cream and bring to a boil. Return the chicken cutlets to the skillet, reduce heat and simmer until sauce is reduced slightly and chicken is done, about 5 minutes more. Taste the sauce for seasonings, and add salt and pepper, if needed, to taste.

Makes 8 servings.

Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903. Or send e-mail to karin.calloway@comcast.net. You can find previous Quick Cooking recipes through the online archive at augustachronicle.com/karin.

--From the Wednesday, November 13, 2002 printed edition of the Augusta Chronicle