Chicken Normandy (Escalope de Poulet a la Normande)

Normandy chicken is a classic French dish featuring tender chicken breasts cooked in a tasty cream sauce with mushrooms and tangy Dijon mustard.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 519 Calories

Ingredients

• 1 cup heavy cream
• salt and freshly ground black pepper to taste
• 1 large egg yolk
• 1 tablespoon olive oil, or as needed
• 1 tablespoon Dijon mustard, or more to taste
• 4 (5 ounce) skinless, boneless chicken breasts
• 1 (4.5 ounce) can button mushrooms, drained
• 2 cups hot cooked rice, or as needed

Recipe Instructions

Step 1

Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).

Step 2

Serve with cooked white rice.

Step 3

Heat olive oil in a skillet over medium-high heat. Add chicken and sear until lightly browned, 2 to 3 minutes per side. Remove from the skillet.

Step 4

Add drained mushrooms to the juices in the skillet and cook until they start to pop, about 5 minutes.