Escalope de poulet à la Normande (Chicken Normandy)
A wonderfully classic French chicken dish from the Normandy region.
Servings: 4 - 5 people
Ingredients
- 4 chicken breast (roughly 2.5 lbs)
- 2 tablespoon salted butter
- 1 onion, diced
- 8 oz button mushrooms, sliced
- 1 garlic clove, minced
- ¼ c unbleached all purpose flour
- ½ c chicken stock (we prefer reduced sodium)
- 1 c all-natural apple cider
- ¼ c brandy or apple brandy
- ¼ teaspoon ground black pepper
- ¼ c heavy cream
- ¼ teaspoon salt
Instructions
- 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.
Notes
This recipe was updated in 2018. We made the sauce a bit thicker. Enjoy!