food poulet d'auge 006

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

  1. Sprinkle the chicken with salt and pepper.
  2. Melt 3 tablespoons of butter in a pan, sauté the chicken until golden brown on both sides.
  3. Pour the Calvados over the chicken and carefully flambé (ignite and let it burn out).
  4. Add the minced shallots and cider, cover and simmer for 20 minutes, or until tender, stirring occasionally.
  5. While chicken is cooking, sauté the mushrooms in a tablespoon of butter for a few minutes. (don’t overcook)
  6. Lightly beat the egg yolk into the cream.
  7. 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.

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