Chicken Breasts Normandy Style Recipe
Ingredients
6 chicken breasts, skinned and boned
Salt and pepper
All purpose flour
3 tbsp unsalted butter 50 ml
1 onion, finely chopped
2 stalks celery, finely chopped
2 apples, peeled, cored and chopped
2 tbsp brandy or Calvados 25 ml
1/2 cup apple cider, white wine or chicken stock 125 ml
3/4 cup whipping cream 175 ml
2 egg yolks
2 tbsp toasted sliced almonds 25 ml
Directions
Pat chicken dry; season with salt and pepper to taste.
Dust lightly with flour.
In large skillet, melt butter over medium high heat; brown chicken lightly on both sides.
Remove from pan.
Pour off all but 2 tbsp (25 mL) fat in pan.
Add onion, celery and apples; cook until vegetables and apples are tender and fragrant.
Add brandy and apple cider; bring to boil.
Return chicken to pan and reduce heat; cover with greased waxed paper and cook gently for about 15 minutes or until no longer pink inside.
Transfer chicken to serving platter and keep warm.
Transfer vegetable mixture to blender or food processor; puree and return to pan.
Bring to boil and cook until reduced to about 1 cup (250 mL).
Add 1/2 cup (125 mL) of the cream; bring to boil and cook until reduced slightly.
Remove from heat.
Mix together egg yolks and remaining cream; stir in a little of the hot sauce.
Stir yolk mixture back into pan.
Cook over low heat, stirring, until sauce is slightly thickened.
Taste and adjust seasoning.
Pour over chicken; sprinkle with almonds.
Dust lightly with flour.
In large skillet, melt butter over medium high heat; brown chicken lightly on both sides.
Remove from pan.
Pour off all but 2 tbsp (25 mL) fat in pan.
Add onion, celery and apples; cook until vegetables and apples are tender and fragrant.
Add brandy and apple cider; bring to boil.
Return chicken to pan and reduce heat; cover with greased waxed paper and cook gently for about 15 minutes or until no longer pink inside.
Transfer chicken to serving platter and keep warm.
Transfer vegetable mixture to blender or food processor; puree and return to pan.
Bring to boil and cook until reduced to about 1 cup (250 mL).
Add 1/2 cup (125 mL) of the cream; bring to boil and cook until reduced slightly.
Remove from heat.
Mix together egg yolks and remaining cream; stir in a little of the hot sauce.
Stir yolk mixture back into pan.
Cook over low heat, stirring, until sauce is slightly thickened.
Taste and adjust seasoning.
Pour over chicken; sprinkle with almonds.
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