Chicken Normandy Withrow Recipes

CHICKEN NORMANDY

Chicken Normandy image

I grew up in rural Nebraska, and there I learned wholesome values and the "made-with-love" kitchen techniques that I will always cherish. Now, even though I'm 25 years away from the farm, our California friends say the backyard picnics we put on are fit for a threshing crew!

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 package (6 ounces) stuffing mix
1 cup water
1/2 cup butter, melted
2-1/2 cups diced cooked chicken
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup mayonnaise
1 teaspoon salt
2 large eggs
1-1/2 cups whole milk
TOPPING:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese

Steps:

In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 352 calories, Fat 24g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 958mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)

Chicken Normandy (Escalope de Poulet a la Normande) image

This is how my mum and grandma make chicken Normandy. The main things in this recipe are to have the chicken breasts really tender and the sauce not too liquidy. Bon appetit!

Provided by CeliaBC

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

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

Steps:

Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
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).
Serve with cooked white rice.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 26.4 g, Cholesterol 213.3 mg, Fat 30.2 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 323.2 mg, Sugar 0.7 g

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