CHICKEN NORMANDY
A fall dinner made up of braised chicken, apples, onion, brandy, and cream.
Provided by Beeta @ Mon Petit Four
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- To a large pot, heat the oil over medium-high heat. Pat dry the chicken thighs and a pinch of salt and pepper to both sides of the thighs. Carefully place the thighs into the pot and cook each side until browned.
- Remove the chicken thighs from the pot and temporarily set aside on a plate. Add the apple wedges to the pot and sauté for a few minutes until golden and caramelized. Place the apple wedges on a separate plate.
- Turn down the heat to medium. To the pot, add the onions and brandy. Use a wooden spoon to scrape up the browned bits that are stuck to the bottom of the pan. After a few minutes, when the onion has softened, add the garlic and cook for another minute.
- Add the chicken back into the pot and pour in enough apple cider so that the chicken is mostly immersed in the cider, but not completely submerged. Raise the heat to high to bring the cider to a boil. Once it's boiling, turn down the heat to medium and cover the pot with a lid; cook for 5-7 minutes, until the chicken is tender and cooked through.
- Remove the lid from the pot and stir in the cooked apples, mustard, cream, and chopped sage. Allow the mixture to simmer for about 5 to 7 minutes longer, until the sauce has reduced and thickened.
- Serve each chicken thigh with a few apple wedges and some cream sauce poured over it. Enjoy immediately with French bread.
Nutrition Facts : Calories 200 calories, ServingSize 4 Servings
CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)
This is how my mum and grandma make chicken Normandy. The main things in this recipe are to have the chicken breasts really tender and the sauce not too liquidy. Bon appetit!
Provided by CeliaBC
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
- Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
- Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
- Serve with cooked white rice.
Nutrition Facts : Calories 519.1 calories, Carbohydrate 26.4 g, Cholesterol 213.3 mg, Fat 30.2 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 323.2 mg, Sugar 0.7 g
ESCALOPES A LA NORMANDE [11]
Steps:
- Dans une casserole d'eau bouillante salée faite cuire vos pâtes (je vous conseille des spaghettis). Dans une poêle faire cuire les escalopes avec du beure, ajouter les champignons et 4 cuillères à soupe de crème fraîche ; saler et poivrer. Lorsque les pâtes sont 'al dente' égoutter-les et disposer-les dans un plat ; ajouter du fromage râpé à votre convenance puis disposer les escalopes à la crème et les champignons. C'est délicieux !.
ESCALOPE DE VEAU CALVADOS
From the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines), the intro for this recipe described it as "An exceptional French recipe combining veal, apples & mushrooms w/a brandy cream sauce" & I certainly concur. This is a quick & easy-fix for such a stellar outcome. *Enjoy* ! (Times were estimated & 10 min allowed for ingredient prep)
Provided by twissis
Categories Fruit
Time 25m
Yield 6 5 oz servings w/sauce, 6 serving(s)
Number Of Ingredients 9
Steps:
- For Brandy Cream Sauce:.
- In a lrg frying pan, heat butter over high-heat. Stir in apples + mushrooms & cook till apples & mushrooms are tender.
- Meanwhile, in a med saucepan, heat the brandy. When hot, carefully ignite. Stir in bemi-glace + cream & bring to a slightly rolling boil.
- Remove from heat, stir in apple mixture & set aside, but keep warm.
- For Escalopes:.
- Place flour in a shallow dish, season w/salt + pepper & coat veal w/flour mixture.
- In a lrg frying pan, heat oil over med-high heat till hot. Add veal & cook 3-4 min for medium, turning once. Serve immediately w/brandy cream sauce.
Nutrition Facts : Calories 168.7, Fat 13.9, SaturatedFat 6.4, Cholesterol 32.3, Sodium 22.3, Carbohydrate 10.7, Fiber 1.3, Sugar 4.6, Protein 1.4
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