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 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
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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- Melt 2 Tablespoons butter in a heavy skillet, over a medium-high heat. Add apples and sugar to skillet and saute until golden brown. Transfer apples to a plate to keep warm.
- Wipe skillet with a paper towel. Melt 2 more Tablespoons butter in skillet over medium-heat. Sear seasoned pork loin for 1-2 minutes, per side, until golden brown all over. Put pork on a small foil-line baking sheet and finish cooking in hot oven until internal temperature of pork reaches a temperature of 145 degrees F. about 8-10 minutes.
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