Name: Chicken Normandy (Escalope de Poulet a la Normande)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Olive oil, or as needed - 1 tablespoon; Skinless, boneless chicken breasts - 4 (5 ounce); Button mushrooms, drained - 1 (4.5 ounce) can; Heavy cream - 1 cup; Egg yolk - 1 large; Dijon mustard, or more to taste - 1 tablespoon; Salt and freshly ground black pepper to taste - 1 tablespoon; Hot cooked rice, or as needed - 2 cups

Ingredients for - Chicken Normandy (Escalope de Poulet a la Normande)

1. Olive oil, or as needed 1 tablespoon

2. Skinless, boneless chicken breasts 4 (5 ounce)

3. Button mushrooms, drained 1 (4.5 ounce) can

4. Heavy cream 1 cup

5. Egg yolk 1 large

6. Dijon mustard, or more to taste 1 tablespoon

7. Salt and freshly ground black pepper to taste 1 tablespoon

8. Hot cooked rice, or as needed 2 cups

How to cook deliciously - Chicken Normandy (Escalope de Poulet a la Normande)

1 . Stage

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.

2 . Stage

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

3 . Stage

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).

4 . Stage

Serve with cooked white rice.