Since we've been talking about Normandy's culinary contributions, here's a recipe for Poulet Vallée d’Auge -a fantastic and easy recipe for chicken - made with fiery Calvados and cider for that special Normandy flavor.
This is one of my top five ways to prepare chicken. Friends and family “ooh and ahh” every time I make it! The sauce makes a perfect “gravy” for mashed potatoes (my favorite comfort food) or noodles. Rice goes very well with the chicken, too. The Calvados liqueur and cider give it that special Normandy flavor. Very easy and oh so savory. Yummy!
4 chicken breasts
6 tablespoons unsalted butter
¾ lb mushrooms, cleaned and sliced
1 cup apple cider (unsweetened, if possible)
4 oz. Calvados liqueur
2 shallots, minced
1 egg yolk
1 c fresh cream
salt and pepper to taste
1. Sprinkle the chicken with salt and pepper.
2. Melt 3 tablespoons of butter in a pan, sauté the chicken until golden brown on both side
3. Pour the Calvados over the chicken and carefully flambé (ignite and let it burn out)
4. Add the minced shallots and cider, cover and simmer for 20 minutes, or until tender, stirring occasionally
5. While chicken is cooking, sauté the mushrooms in a tablespoon of butter for a few minutes (don’t overcook)
6. Lightly beat the egg yolk into the cream
7. 5 minutes before the chicken is done, add the mushrooms and the cream mixture, stirring and
taking care not to let it boil
Serve with: a green veggie like asparagus or broccoli and potatoes, rice or noodles.
Enjoy!
Kathy
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