ESCALOPE DE POULET à LA NORMANDE (CHICKEN NORMANDY)
A wonderfully classic French chicken dish from the Normandy region.
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- In a large sauté pan with high sides, brown the chicken breasts over medium high heat until lightly golden on all sides. Remove the chicken from the pan and set aside on a plate.
- Add the butter to the pan and reduce the heat to medium. Add the onions and sauté for 4-5 minutes, until golden.
- Add the mushrooms and garlic. Sauté for 2-3 minutes, until the mushrooms are golden.
- Remove the pan from the heat and add the flour. Mix well until the flour is moistened. Return the pan back to the heat.
- Add the stock to de-glaze the skillet, scraping up any stuck bits.
- Add the cider, brandy, and pepper.
- Return the chicken to the pan, nestling them among the onions and mushrooms. Simmer, uncovered for 20 minutes, over medium low heat, until the chicken is cooked.
- After 20 minutes, mix in the cream and the salt. Taste the sauce and adjust the salt and pepper to taste. Simmer, uncovered, for 10-20 minutes over medium low heat until the sauce has thickened to your liking.
CHICKEN NORMANDY
I grew up in rural Nebraska, and there I learned wholesome values and the "made-with-love" kitchen techniques that I will always cherish. Now, even though I'm 25 years away from the farm, our California friends say the backyard picnics we put on are fit for a threshing crew!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 352 calories, Fat 24g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 958mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
POULET à LA NORMANDE
This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor - it's literally playing with fire, so if you'd prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.
Provided by Francis Lam
Categories main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
- If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
- Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
- Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 35 grams, Carbohydrate 37 grams, Fat 55 grams, Fiber 6 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 1765 milligrams, Sugar 21 grams, TransFat 0 grams
POULET DE NORMANDY
Make and share this Poulet De Normandy recipe from Food.com.
Provided by lhbishop
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix breadcrumbs, margarine, and water.
- Place 1/2 of the mix into a casserole.
- Mix chicken, onion, celery, mayonnaise, and salt. Spoon over first mixture and top with remaining bread mixture.
- Beat eggs slightly, add milk, and pour over mixture.
- Cover and refrigerate overnight.
- Remove one hour before baking.
- Spread soup over top.
- Bake at 325°F for 40 minutes.
- Put cheese on top and bake an additional 10 minutes.
Nutrition Facts : Calories 402.1, Fat 25.5, SaturatedFat 6.5, Cholesterol 100.3, Sodium 1163.1, Carbohydrate 23, Fiber 1.8, Sugar 2.7, Protein 19.7
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
POULET DE NORMANDY
This is another recipe that I got out of our local electric cooperative magazine. This needs to be made up the night before you intend to serve it. It calls for refrigerating overnight. Good comfort food!!! Cook time does NOT include the refrigerate time.
Provided by Jellyqueen
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine stuffing mix, butter and broth and set aside.
- Mix onions, celery, mayonnaise and salt.
- Add mayonnaise mixture to stuffing mix and mix well.
- Put 1/2 of stuffing mixture in a greased 9x13 inch baking dish.
- Spread chicken over this layer then top with the remaining stuffing mix.
- Beat eggs in milk and pour over all.
- Refrigerate overnight.
- Take out 2 hours before serving and spread with the mushroom soup.
- Preheat oven to 325 F.
- Bake uncovered for 40-45 minutes.
- Sprinkle with cheese and bake an additional 10 minutes.
POULET VALLéE D'AUGE
A wonderful recipe bringing together calvados, chicken, apples, butter and cream - it's easy to size up or down
Provided by Orlando Murrin
Categories Dinner, Main course
Time 45m
Yield Serves 2, but easily halved or doubled
Number Of Ingredients 9
Steps:
- Quarter and core the apples and cut into smallish dice - a bit smaller than canned pineapple cubes. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. Lift out and set aside.
- Melt the remaining butter in the pan and fry the chopped shallots for 2-3 minutes. Move them to the sides of the pan so they don't start to burn, then put the chicken in, skin side down. Cook the chicken, without moving it, for 3-4 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes.
- Heat about one third of the calvados in a ladle or small pan. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the remaining calvados, in two batches.
- Pour in the stock and season with salt and pepper. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Lift the chicken on to a board and set aside to rest for a few minutes.
- Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apples and crème fraîche and keep the pan over a low heat.
- Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife. Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. Sprinkle with parsley and eat.
Nutrition Facts : Calories 687 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.97 milligram of sodium
PORK NORMANDY
Can't remember where I got this recipe, but it is very quick and easy to make and the pork is very tender.
Provided by Denise in NH
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In skillet in hot oil, cook pork chops about 10 minutes or until browned; pour off fat.
- Stir in soup, wine, apple, celery and thyme.
- Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
- Serve over noodles.
STEAK NORMANDY
Make and share this Steak Normandy recipe from Food.com.
Provided by Mrs. Mike F
Categories Meat
Time 40m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut steak into bite sized pieces, and trim off excess fat.
- Saute until no longer pink.
- Drain off oil.
- Add all other ingredients.
- Reduce heat to low, cover and simmer at least 20 min.
- Serve over rice.
Nutrition Facts : Calories 227.6, Fat 11.8, SaturatedFat 2.6, Cholesterol 58.4, Sodium 517.3, Carbohydrate 8.4, Fiber 1.2, Sugar 3.9, Protein 21.6
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