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Poulet à la Normande

Ingredients:

• 4 chicken breasts
• 2 tablespoons of butter
• 1 large onion, sliced
• 2 cloves of garlic, minced
• 2 tablespoons of all-purpose flour
• 2 cups of chicken stock
• 1/2 cup of dry white wine
• 1/2 teaspoon of dried thyme
• 1/4 teaspoon of ground nutmeg
• 1/2 cup of heavy cream
• 2 tablespoons of chopped parsley
• 1/2 cup of bread crumbs
• 1/2 cup of grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F.
2. Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Sprinkle the flour over the onion mixture and cook for 1 minute. Gradually stir in the chicken stock, wine, thyme and nutmeg. Simmer for 5 minutes.
4. Add the cream and parsley and simmer for another 5 minutes.
5. Place the chicken breasts in a greased baking dish. Pour the sauce over the chicken.
6. Combine the bread crumbs and Parmesan cheese and sprinkle over the chicken.
7. Bake for 30 minutes, or until chicken is cooked through.
8. Serve hot.

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“Le premier point dans un ménage, c’est la cuisine.”
De Patin