Known as Poulet Vallée d’Auge, this is a fantastic and easy recipe for chicken – one of my favorite ways to prepare it. My family “oohs and ahhs” every time I make it! Very easy and oh so savory. The sauce makes a perfect “gravy” for mashed potatoes or noodles. Rice goes very well with the chicken, too. The Calvados liqueur and the cider give it the special Normandy flavor.
4 chicken breasts
6 tablespoons unsalted butter
¾ lb mushrooms, cleaned and sliced
1 cup apple cider (unsweetened, if possible)
4 oz. Calvados liqueur
2 shallots, minced
1 egg yolk
1 c fresh cream
salt and pepper to taste
- Sprinkle the chicken with salt and pepper.
- Melt 3 tablespoons of butter in a pan, sauté the chicken until golden brown on both sides.
- Pour the Calvados over the chicken and carefully flambé (ignite and let it burn out).
- Add the minced shallots and cider, cover and simmer for 20 minutes, or until tender, stirring occasionally.
- While chicken is cooking, sauté the mushrooms in a tablespoon of butter for a few minutes. (don’t overcook)
- Lightly beat the egg yolk into the cream.
- 5 minutes before the chicken is done, add the mushrooms and the cream mixture, stirring and taking care not to let it boil.
Serve with: a green veggie like asparagus or broccoli and potatoes, rice or noodles.