Easy Escalope Normande Recipes

CHICKEN NORMANDY

Steps:

• To a large pot, heat the oil over medium-high heat. Pat dry the chicken thighs and a pinch of salt and pepper to both sides of the thighs. Carefully place the thighs into the pot and cook each side until browned.
• Remove the chicken thighs from the pot and temporarily set aside on a plate. Add the apple wedges to the pot and sauté for a few minutes until golden and caramelized. Place the apple wedges on a separate plate.
• Turn down the heat to medium. To the pot, add the onions and brandy. Use a wooden spoon to scrape up the browned bits that are stuck to the bottom of the pan. After a few minutes, when the onion has softened, add the garlic and cook for another minute.
• Add the chicken back into the pot and pour in enough apple cider so that the chicken is mostly immersed in the cider, but not completely submerged. Raise the heat to high to bring the cider to a boil. Once it's boiling, turn down the heat to medium and cover the pot with a lid; cook for 5-7 minutes, until the chicken is tender and cooked through.
• Remove the lid from the pot and stir in the cooked apples, mustard, cream, and chopped sage. Allow the mixture to simmer for about 5 to 7 minutes longer, until the sauce has reduced and thickened.
• Serve each chicken thigh with a few apple wedges and some cream sauce poured over it. Enjoy immediately with French bread.

CHICKEN NORMANDY

Steps:

• In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.

CHICKEN NORMANDY (CHICKEN LEGS BRAISED IN APPLE CIDER & BRANDY)

Steps:

• Fry the apples: Peel, quarter, remove seeds and slice the apples. Heat 2 tablespoons of butter in the skillet, add the apples in one layer and fry them until golden brown, flipping a few times. Once cooked on both sides, remove apple slices and set them aside (about 5-7 minutes)
• Sear the Chicken: To the same skillet add another 2 tablespoons of butter; season chicken with salt and pepper on both sides and sprinkle with flour. Sear the chicken on the hot pan for 5-7 minutes on each side until the skin is crispy and golden brown. Then remove the chicken from a pan and set aside.
• Prepare the braising liquid: Preheat the oven to 375ºF. To the same pan add sliced onions. Sauté the onions on medium heat for approximately 5-7, add garlic and dry thyme and cook for another minute. Deglaze the pan with brandy and cook until half of it has evaporated, then add apple cider (cloudy apple juicer) and cook for about 5 minutes.
• Braise the chicken: Add the chicken (skin side up) back to the skillet, cover the pan and move to the hot oven. Bake the chicken for 30 minutes. Carefully remove the pan from the oven using heavy-duty oven mittens.
• Finish up the sauce: Remove your chicken onto a plate and finish up the sauce. First, add heavy cream and then Dijon mustard and mix well. Cook it for about 5 minutes until the sauce thickens out. Add fried apples, fresh thyme, and chicken back to the skillet (to soak up some of the sauce).
• Serve: To serve place the sauce onto the plate, make sure each plate has onions, apples, and enough sauce to dunk in. Place a chicken leg on top of the sauce and serve. Enjoy!

ESCALOPE DE VEAU CALVADOS

Steps:

• For Brandy Cream Sauce:.
• In a lrg frying pan, heat butter over high-heat. Stir in apples + mushrooms & cook till apples & mushrooms are tender.
• Meanwhile, in a med saucepan, heat the brandy. When hot, carefully ignite. Stir in bemi-glace + cream & bring to a slightly rolling boil.
• Remove from heat, stir in apple mixture & set aside, but keep warm.
• For Escalopes:.
• Place flour in a shallow dish, season w/salt + pepper & coat veal w/flour mixture.
• In a lrg frying pan, heat oil over med-high heat till hot. Add veal & cook 3-4 min for medium, turning once. Serve immediately w/brandy cream sauce.

ESCALOPE DE POULET à LA NORMANDE (CHICKEN NORMANDY)

Steps:

• 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.

EASY ESCALOPE NORMANDE

Steps:

• Melt butter in a large skillet over low heat. Saute he beef in the hot butter until only slightly pink in the centers, 7 to 8 minutes. Cook slowly on low heat to keep meat tender.
• Add mushrooms, cream, salt, and pepper and simmer 5 to 10 minutes more.

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)

Steps:

• Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
• Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
• Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
• Serve with cooked white rice.

ESCALOPES A LA NORMANDE [11]

Steps:

• Dans une casserole d'eau bouillante salée faite cuire vos pâtes (je vous conseille des spaghettis). Dans une poêle faire cuire les escalopes avec du beure, ajouter les champignons et 4 cuillères à soupe de crème fraîche ; saler et poivrer. Lorsque les pâtes sont 'al dente' égoutter-les et disposer-les dans un plat ; ajouter du fromage râpé à votre convenance puis disposer les escalopes à la crème et les champignons. C'est délicieux !.