Chicken Normandy For Company Recipes
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.
CHICKEN NORMANDY
Good enough for company. I have served with buttered noodles on the side tossed with herbs of provence and a salad of greens with roquefort dressing.
Provided by echo echo
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine 1/4 cup flour, salt and pepper in a large zip-top plastic storage bag or paper bag.
- Add chicken, seal bag and shake to coat.
- Sauté chicken in 1 Tbs oil in large skillet over medium heat about 5 minutes on each side until browned; remove from skillet.
- Place 2 Tbs flour in a small bowl and gradually add juice and Calvados, whisking until blended.
- Add 1 tsp oil to the skillet and sauté apple and shallots about 5 minutes over medium heat until tender.
- Return chicken to the skillet.
- Add apple juice mixture and bay leaf.
- Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 35 minutes until chicken is done.
- Discard bay leaf.
- Remove skillet from heat and stir in sour cream.
- Remove chicken to a serving platter, pour sauce from chicken over chicken and keep warm.
- Wipe the skillet clean.
- Melt butter in the skillet over medium heat, add sugar and apple rings and sauté about 5 min until lightly browned.
- Arrange apple rings on platter next to chicken mixture and serve.
Nutrition Facts : Calories 586.3, Fat 34.6, SaturatedFat 12.2, Cholesterol 123.8, Sodium 283.6, Carbohydrate 41.3, Fiber 2.9, Sugar 25.6, Protein 28.4
CHICKEN NORMANDY FOR COMPANY
Make and share this Chicken Normandy for Company recipe from Food.com.
Provided by Bekah
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine flour, salt and pepper.
- Coat chicken well with seasoned flour.
- In large frying pan, heat olive oil and butter over medium-high heat.
- Add chicken breasts to skillet and sauté for 2 minutes on each side, just until golden.
- Arrange chicken in casserole dish.
- Add onion, garlic and ginger root to the frying pan; cook 1 minute.
- Stir in apple slices.
- Then mix in cider, brown sugar and vinegar.
- Simmer on low heat 4 to 5 minutes.
- Pour mixture over chicken and bake for about 20 minutes or until chicken juices run clear.
- Spoon sauce over chicken when serving.
- ENJOY!
Nutrition Facts : Calories 343.5, Fat 11.4, SaturatedFat 3.2, Cholesterol 76.1, Sodium 174.6, Carbohydrate 30.4, Fiber 2.4, Sugar 14.6, Protein 29.3
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
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