The French region of Normandy is known for its apples.  Thus, "a la Normande" generally signifies a dish made with apples (or cider or apple brandy), though it can also indicate a dish made with cream. This recipe from Gourmet magazine has both.

Ingredients:

2 tablespoons flour
1 teaspoon thyme
1 whole skinless boneless chicken breast, halved
3 tablespoons oil
3/4 cup brandy
1/4 cup thinly sliced mushrooms
1/4 cup chopped pecans
1/2 cup thinly sliced peeled Granny Smith apple
1/2 cup thinly sliced peeled Red Delicious apple
1 tablespoon finely chopped shallot
3/4 cup apple juice
3/4 cup heavy cream

Directions: 

Combine flour and thyme and dredge chicken in mixture, shaking off excess.  Heat oil in skillet over moderate heat until hot and cook chicken 2-3 minutes on each side until browned lightly.  Add brandy, deglaze skillet, scraping up brown bits, and boil mixture 2 minutes.  Stir in rest of ingredients except apple juice and cream and cook 2 minutes.  Add juice and cream and cook 2-3 minutes until sauce thickens.  Serves 2.

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