Escalope De Poulet à La Normande Chicken Normandy Recipes

ESCALOPE DE POULET à LA NORMANDE (CHICKEN NORMANDY)

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

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.

CHICKEN NORMANDY

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°.

POULET DE NORMANDY

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.