Chicken Breasts a la Vallee d'Auge

By John, 20 November, 2022
Region
France
Description

"Chicken Vallee d'Auge"This dish of chicken breasts with mushrooms and a cider cream sauce is a hearty fall or winter dish. The chicken breasts (or thighs) are sauteed in butter with mushrooms, then flamed with calvados and braised in cider until tender and cooked through. Then the sauce is finished with heavy cream and an egg yolk to thicken it, making it awesome comfort food. 

The sauce is delicious, so consider serving this with rice or potatoes, or crusty bread - you will want to get every bit of the sauce!

Yield
4 Servings
Preparation time
5 minutes
Cooking time
1 hour
Total time
1 hour, 5 minutes
Ingredients
4 T Butter (Unsalted)
4 Chicken breasts (or thighs)
8 oz Button Mushrooms (sliced)
1⁄2 small onion (diced)
1⁄4 c Calvados
1 c Hard Cider
1⁄3 c Heavy Cream
1 Egg Yolk
Instructions
  1. In a heavy casserole over moderate heat, melt the butter, then brown the chicken breasts in it.
  2. Add the onion and mushrooms and cook until soft.
  3. Sprinkle the Calvados over everything and flambe it.
  4. Add the cider, stir well, then cover and reduce heat to low. Simmer for 45 minutes, until the chicken breasts are cooked through.
  5. In a small bowl, blend the cream and the egg yolk. 
  6. Move the chicken to a serving platter, then thicken the cooking juices with the cream-yolk mixture by heating just to the boil. Add salt and pepper if you think they are needed.
  7. Sauce the chicken and serve hot.
Notes

This was part of A Feast of Normandy.

Source

Traditional