Normandy Carrots Recipes

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

NORMANDY CARROTS

Steps:

• Peel and slice carrots on the diagonal into 1/4 inch slices.
• Put a pot of water onto boil and add the sugar and some salt, add carrots and boil 8 minutes.
• Drain and place them in a shallow pan with the cider, lemon juice and butter.
• Sprinkle with salt and pepper and grate a little nutmeg over them.
• Bring to a simmer, cover and cook 5 minutes.
• Uncover the pan and continue until all liquid has evaporated and the carrots are covered with a nice glaze.
• Add the cream and heat through, shaking the pan to coat carrots with it.
• Adjust seasoning and serve with the parsley sprinkled over the top.

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.