Normandy Chicken
Average user rating: 4
14
For a dash of ‘je ne sais quoi’.
Reduced salt
Recipe Key Facts
- Prep time: 6mins
- Cooking time: 28mins
Egg free | Gluten free | Shellfish free | Nut free*
Serves: 4
Calories: 372 Kcal per serving
Ingredients
Shopping List
- 4 chicken breasts
- Salt and black pepper
- Knob of butter
- 2 tbsp olive oil
- 2 pears, quartered, cored and sliced thickly
- 150g (5½oz) chestnut mushrooms, halved
- 90ml (3fl oz) Calvados or brandy
- 5 tbsp crème fraîche
Method
- Season the chicken with the salt and pepper. Heat the butter and half the oil in a large frying pan. Add the chicken and cook for about 10 minutes over a high heat until browned all over and partly cooked.
- Remove and put to the side on a plate.
- Heat the remaining oil, add the pears and cook for 1-2 minutes until browned. Remove and add to the plate with the chicken.
- Add the mushrooms to the pan and cook over medium heat for about 4 minutes, stirring well until lightly browned and slightly softened. Return the chicken and pears to the pan.
- Pour in the Calvados or brandy, ignite using a long match. When the flames have gone, add the crème fraîche, and stir until smooth and bubbling. Cook for a further 10-12 minutes until the chicken is cooked. Serve with a vegetable of your choice.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.