Just back from the tiny French village of Crepon. Except for a 10' X 12' bar and a one-room factory/store where the owner creates a wonderful array of umbrellas, the stone town is dominated by Ferme la Ranconniere, a charming inn with very good food.
We visited Omaha Beach, Cherbourg, and Bayeux. We toured the Normandy country side - all those cows and all those apples - in search of the legendary butter and artisanal producers of Calvados. We found both.
I was reminded of a dish that used to be on the River House menu, something I made up but have not made for years.
Peel and slice apples into crescent shapes; sauté in butter and fan out on warm plates. Sprinkle chicken breasts with salt and pepper and a smidgen of freshly grated nutmeg. Sauté in butter (Don't overcook), flame with a slug of Calvados (or Apple Brandy in a pinch) and place near the apples. To the juices remaining in the pan add heavy cream and a spoonful of currant jelly. Whisk until hot and smooth and pour over the chicken breasts.