Poulet Sauté à la Normande Express

Normandy's classic chicken dish traditionally braises for an hour, but this modern express version captures all the flavour in under 25 minutes by using thinly pounded escalopes and a quick pan sauce of Calvados, cream, and tart apples. Rich, silky, and unapologetically French.

Serves: 4

Ingredients

• 4 chicken breasts (about 600g / 1.3 lb total), pounded thin to about 1cm / ½ inch
• Salt and freshly ground black pepper
• 2 tbsp (30g) unsalted butter
• 1 tbsp (15ml) neutral oil
• 2 medium shallots, finely chopped
• 2 tart apples (e.g. Granny Smith), peeled, cored, cut into 1cm / ½-inch slices
• 60ml (¼ cup) Calvados or dry apple brandy
• 200ml (¾ cup) crème fraîche or heavy cream
• 1 tsp Dijon mustard
• 1 tbsp fresh thyme leaves

Instructions

1. Season chicken breasts generously on both sides with salt and pepper.
2. Heat butter and oil in a large skillet over high heat until foaming subsides. Add chicken and sauté for 3-4 minutes per side until golden and cooked through. Transfer to a warm plate and tent with foil.
3. In the same pan over medium-high heat, add shallots and cook for 1 minute, scraping up any browned bits.
4. Add apple slices and stir-fry for 3-4 minutes until lightly caramelised.
5. Carefully add Calvados and let it bubble for 30 seconds, tilting the pan briefly to flambé if desired.
6. Stir in crème fraîche and Dijon mustard. Simmer for 2-3 minutes until the sauce is thick enough to coat a spoon.
7. Return the chicken and any resting juices to the pan. Toss to coat and heat through for 1 minute.
8. Scatter thyme leaves over the top and serve with steamed potatoes or crusty bread.

Cook's Notes: Pound the chicken breasts evenly so they cook uniformly. If Calvados is unavailable, a dry cider reduced by half works beautifully. The mustard adds body without overpowering — do not omit it.