If you’re searching for a heartwarming dish that wraps you in creamy, savory comfort, then you absolutely need to try this Chicken Normandy (Escalope de Poulet à la Normande) Recipe. It’s a traditional French-inspired delight featuring tender chicken breasts bathed in a luscious cream sauce with mushrooms and a touch of Dijon mustard. Every bite bursts with rich flavors, perfect for sharing at family dinners or impressing friends with minimal fuss. Trust me, once you make this recipe, it will quickly become a go-to favorite!
Ingredients You’ll Need
The beauty of this Chicken Normandy (Escalope de Poulet à la Normande) Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to bring out a balance of creaminess, earthiness, and gentle acidity that elevates the chicken perfectly.
- Olive oil: Helps to get a beautiful sear and adds a subtle fruity note to the chicken.
- Skinless, boneless chicken breasts: Using tender cuts ensures juicy meat that soaks in all the sauce.
- Button mushrooms, drained: Their mild flavor and texture complement the cream sauce without overpowering.
- Heavy cream: Creates the rich and silky base of the sauce that coats the chicken beautifully.
- Large egg yolk: Adds creaminess and helps thicken the sauce naturally when cooked gently.
- Dijon mustard: Brings a subtle tang and depth that balance the richness of the dish.
- Salt and freshly ground black pepper: Essential for seasoning and enhancing all the flavors.
- Hot cooked rice: The perfect neutral bed to soak up the delicious sauce and complete the meal.
How to Make Chicken Normandy (Escalope de Poulet à la Normande) Recipe
Step 1: Sear the Chicken
Start by heating the olive oil over medium-high heat in a skillet. Lay the chicken breasts carefully into the hot oil and sear them until they develop a gorgeous golden-brown crust, about 2 to 3 minutes per side. This step locks in the juices and adds an irresistible texture to your chicken. Once done, transfer the breasts out of the skillet so that you can build your sauce in the same pan.
Step 2: Cook the Mushrooms
Next, add the drained button mushrooms to the skillet with the flavorful chicken juices. Let them cook undisturbed for around 5 minutes until they start to pop and release their earthy aroma. This slow cooking intensifies their flavor and infuses the pan, setting the stage for a rich, savory sauce.
Step 3: Prepare and Add the Cream Sauce
In a separate bowl, whisk together heavy cream, the egg yolk, Dijon mustard, salt, and freshly ground black pepper until smooth. Pour this luscious mixture into the skillet with the mushrooms, stirring gently to combine everything evenly.
Step 4: Simmer the Chicken to Perfection
Return the chicken breasts to the skillet, nestling them gently into the sauce. Lower the heat to medium-low and let everything simmer together. Stir occasionally to prevent the egg yolk from curdling, ensuring a silky-textured sauce. Cook for 15 to 20 minutes until the chicken is cooked through — no longer pink inside — and the sauce has thickened slightly. A quick check with an instant-read thermometer should read at least 165 degrees Fahrenheit (74 degrees Celsius) for safe serving.
How to Serve Chicken Normandy (Escalope de Poulet à la Normande) Recipe
Garnishes
To elevate this dish even further, sprinkle some freshly chopped parsley or a few chives on top. The fresh green color adds a pop of brightness and a subtle herbal lift that contrasts beautifully with the creamy sauce.
Side Dishes
This Chicken Normandy pairs wonderfully with steamed white rice, which is perfect for soaking up all that incredible sauce. For a vegetable side, consider lightly sautéed green beans or a crisp garden salad to add freshness and crunch to the meal.
Creative Ways to Present
For an elegant touch, plate the chicken breast atop a neat mound of rice, ladle the creamy mushroom sauce generously over the top, and scatter the garnish artfully. You can also serve it alongside roasted baby potatoes for a rustic vibe or even in a shallow pasta bowl with buttered noodles to mix things up.
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftover Chicken Normandy (Escalope de Poulet à la Normande) Recipe to an airtight container and refrigerate. It will stay fresh and flavorful for up to 3 days, making it a fantastic choice for next-day lunches.
Freezing
If you want to save some for later, this dish freezes well. Place portions in freezer-safe containers or bags and freeze for up to 2 months. When thawing, do so overnight in the refrigerator to preserve texture and flavor.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from breaking. Adding a splash of cream or milk can help restore its luscious consistency. Avoid microwaving for extended periods, as the sauce could separate.
FAQs
Can I use other types of mushrooms in this Chicken Normandy Recipe?
Absolutely! While button mushrooms are traditional and affordable, cremini or even shiitake mushrooms can add more depth and a richer earthy flavor to the sauce.
Is there a substitute for heavy cream in this recipe?
You can try using half-and-half or whole milk mixed with a bit of flour to thicken, but the sauce won’t be quite as rich and creamy as with heavy cream. For best results, use the cream or a high-fat alternative.
How do I prevent the egg yolk from scrambling in the sauce?
The key is to whisk the egg yolk into the cream off the heat and then add the mixture back to the skillet at a low temperature. Stir often and keep the heat gentle to maintain a smooth sauce.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and can be even juicier, but cooking times may vary slightly to ensure they’re cooked through.
What can I add to make the sauce thicker?
If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a bit of cold water and stir it into the sauce near the end of cooking. Cook until the sauce has thickened to your liking.
Final Thoughts
I genuinely hope you give this Chicken Normandy (Escalope de Poulet à la Normande) Recipe a try soon. It’s a comforting classic that brings together simple ingredients in a way that feels both special and satisfying. Perfect for cozy dinners or impressing your loved ones without any stress, this recipe will warm your heart and kitchen alike. Bon appetit!
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Chicken Normandy (Escalope de Poulet à la Normande) Recipe
Chicken Normandy is a tender and flavorful dish featuring seared chicken breasts simmered in a rich, creamy mushroom sauce with Dijon mustard and egg yolk. This classic French-inspired recipe ensures juicy chicken and a perfectly thickened sauce, served traditionally with hot cooked rice.
- Total Time: 40 mins
- Yield: 4 servings
Ingredients
Chicken and Cooking
- 1 tablespoon olive oil, or as needed
- 4 (5 ounce) skinless, boneless chicken breasts
- 1 (4.5 ounce) can button mushrooms, drained
- 2 cups hot cooked rice, or as needed
Sauce
- 1 cup heavy cream
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Heat the Olive Oil: Warm the olive oil in a skillet over medium-high heat to prepare for searing the chicken.
- Sear the Chicken: Add the chicken breasts to the skillet and cook them until lightly browned on each side, about 2 to 3 minutes per side. This step seals in the juices and creates a nice crust. Once browned, remove the chicken breasts from the skillet.
- Cook the Mushrooms: Add the drained button mushrooms to the skillet juices and cook over medium heat until they start to pop and release their flavor, approximately 5 minutes.
- Prepare the Sauce Mixture: In a small bowl, whisk together the heavy cream, egg yolk, Dijon mustard, salt, and freshly ground black pepper until smooth and well combined.
- Add Sauce and Simmer: Pour the cream mixture into the skillet with the mushrooms. Return the seared chicken breasts to the skillet. Simmer everything over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until the chicken is cooked through and no longer pink in the center, about 15 to 20 minutes. Use an instant-read thermometer to ensure the internal temperature reaches at least 165°F (74°C).
- Serve: Plate the chicken breasts topped with the creamy mushroom sauce and serve alongside hot cooked white rice to soak up the delicious sauce.
Notes
- Taste the sauce before serving and add more Dijon mustard if a stronger tangy flavor is desired.
- For a thicker sauce, dissolve 1 tablespoon of cornstarch in a small amount of water, add it to the skillet, and stir until the sauce thickens to your preference.
- Be careful when simmering the sauce with the egg yolk; stir frequently to avoid curdling.
- This dish pairs well with steamed vegetables or a simple green salad alongside the rice.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: French
