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Chicken Normandy (Escalope de Poulet a la Normande)
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Tender chicken breasts bathed in creamy mushroom Dijon sauce - a French culinary delight, Normandy-style.
Ingredients:
  • 1 tablespoon olive oil, or as needed
  • 4 (5 ounce) skinless, boneless chicken breasts
  • 1 (4.5 ounce) can button mushrooms, drained
  • 1 cup heavy cream
  • 1 large egg yolk
  • 1 tablespoon Dijon mustard, or more to taste
  • salt and freshly ground black pepper to taste
  • 2 cups hot cooked rice, or as needed
Instructions:
  • In a skillet over medium-high heat, heat olive oil. Sear chicken until lightly browned, about 2 to 3 minutes per side. Remove from skillet.
  • Add the drained mushrooms to the skillet with the juices and cook until they begin to sizzle, approximately 5 minutes.
  • Combine cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl, then pour into the skillet with the mushrooms. Add chicken back to skillet and simmer over medium-low heat, stirring occasionally to ensure a creamy finish, until chicken is cooked through, 15 to 20 minutes. Use an instant-read thermometer to confirm chicken reaches 165 degrees F (74 degrees C).
  • Enjoy with a side of steamed white rice.

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