Today on our dinner table: poulet à la normande 🥘
Poulet à la Normande
Ingredients:
- 4 chicken breasts
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons minced shallots
- 1/2 cup dry white wine
- 1/4 cup brandy
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C).
- Heat butter and oil in a large skillet over medium heat.
- Add shallots and cook until softened, about 3 minutes.
- Add chicken breasts and cook until lightly browned, about 5 minutes per side.
- Transfer chicken to a baking dish.
- Add wine, brandy, thyme, and tarragon to the skillet and bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Add cream, chicken broth, and parsley and simmer for 10 minutes.
- Pour sauce over chicken breasts and bake for 20 minutes.
- Serve with rice or mashed potatoes.
“Le premier point dans un ménage, c’est la cuisine.”
De Patin
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