Normandy Blend Veggie Skillet Recipes

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NORMANDY BLEND VEGGIE SKILLET



Normandy Blend Veggie Skillet image

Provided by Hy-Vee Test Kitchen

Yield 9 1 cup each

Number Of Ingredients 7

1 (32 oz) pkg Hy-Vee Select Normandy Blend vegetables
1 tbsp. of Hy-Vee Select olive oil
1 c. of cherry tomatoes, halved
0.5 tsp. of Hy-Vee salt
0.5 tsp. of Hy-Vee garlic powder
2 tsp. of Hy-Vee Italian seasoning
2 tbsp. of Hy-Vee grated Parmesan cheese

Steps:

  • 1. In a large skillet, saute; frozen vegetables in hot oil on high heat for 7 to 9 minutes.
  • 2. Add tomatoes, salt, garlic powder and Italian seasoning. Reduce heat. Cook, uncovered, for 2 to 3 minutes.
  • 3. Transfer to a serving bowl and sprinkle with parmesan cheese.

Nutrition Facts : Calories 50, Fat 2g, SaturatedFat 0g, TransFat 0g, Cholesterol 0mg, Sodium 180mg, Carbohydrate 6g, Fiber 2g, Sugar 4g, Protein 2g

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)



Chicken Normandy (Escalope de Poulet a la Normande) image

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

1 tablespoon olive oil, or as needed
4 (5 ounce) skinless, boneless chicken breasts
1 (4.5 ounce) can button mushrooms, drained
1 cup heavy cream
1 large egg yolk
1 tablespoon Dijon mustard, or more to taste
salt and freshly ground black pepper to taste
2 cups hot cooked rice, or as needed

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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