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Chicken Normandy (Escalope de Poulet à la Normande) Recipe

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4 from 70 reviews

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

  1. Heat the Olive Oil: Warm the olive oil in a skillet over medium-high heat to prepare for searing the chicken.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  • Author: Julia
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French

Find it online: https://omgmakethis.com/chicken-normandy-escalope-de-poulet-a-la-normande-recipe/