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Poulet à la Normande

Ingredients:

• 4 chicken breasts
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons minced shallots
• 1/2 cup dry white wine
• 1/4 cup brandy
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried tarragon
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Heat butter and oil in a large skillet over medium heat.
3. Add shallots and cook until softened, about 3 minutes.
4. Add chicken breasts and cook until lightly browned, about 5 minutes per side.
5. Transfer chicken to a baking dish.
6. Add wine, brandy, thyme, and tarragon to the skillet and bring to a boil.
7. Reduce heat and simmer for 5 minutes.
8. Add cream, chicken broth, and parsley and simmer for 10 minutes.
9. Pour sauce over chicken breasts and bake for 20 minutes.
10. Serve with rice or mashed potatoes.

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“Le premier point dans un ménage, c’est la cuisine.”
De Patin