Escalope de poulet à la Normande (Chicken Normandy)

Escalope de poulet à la Normande (Chicken Normandy)

Tender and creamy Poulet à la Normande (Chicken Normandy) brings apples, mushrooms, brandy, and cream together into one seriously comforting and easy-to-make French dish.

Ingredients

• 4 chicken breast (roughly 2.5 lbs)
• 2 Tbsp 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 tsp ground black pepper
• ¼ c heavy cream
• ¼ tsp 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.