Ingredients
- Chicken (breast or thighs)
- Mushrooms (shiitake or cremini)
- Butter
- Heavy Cream
- Apple Cider
- Shallots
- Fresh Herbs (thyme and parsley)
- Nutmeg
Instructions
- Prepare the chicken: Season your chicken with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and brown on all sides, about 4-5 minutes per side.
- Sauté the mushrooms: Remove the chicken and set aside. In the same skillet, toss in the shallots and mushrooms. Sauté until golden brown, about 5-7 minutes.
- Create the sauce: Return the chicken to the skillet. Pour in the apple cider, scraping up any brown bits from the bottom. Lower the heat and let it simmer for about 15 minutes until the chicken is cooked through.
- Add cream and herbs: Stir in heavy cream and a pinch of nutmeg, allowing the mixture to bubble gently for about 5 more minutes. Toss in your fresh herbs right at the end.
- Serve: Plate your Chicken Normandy and drizzle the luscious sauce generously over it. Garnish with parsley for a touch of color.
Notes
Serve with crusty bread to soak up the sauce or alongside buttery mashed potatoes.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Sautéing
- Cuisine: French
- Diet: None