Best 6 Emerils Chicken Normandy Recipes

EMERIL'S CHICKEN NORMANDY

Steps:

• In a large, heavy saucepan, cook the bacon over medium-high heat until crisp and the fat is rendered, 4 to 5 minutes. Remove and drain on paper towels. Drain off all but 1 tablespoon of the fat.
• Season the chicken on both sides with Essence. Dredge in the flour to coat lightly, shaking to remove any excess. Add the chicken to the fat in the pan and cook over medium-high heat until golden brown on both sides and nearly cooked through, about 4 minutes per side. Remove and cover to keep warm. Add the onions and cook, stirring, for 3 minutes. Add the Calvados and cook, stirring, to deglaze the pan. Simmer until reduced by half. Add the cider, bring to a boil and cook until reduced by half. Add the apples and cook, stirring, until tender, about 2 minutes. Add the cream and simmer until reduced by half. Reduce the heat to medium-low and add the butter, several pieces at a time, and cook, stirring, until each is incorporated. Stir in the thyme. Return the chicken and any accumulated juices to the pan and cook until the chicken is heated through and cooked all the way, turning, 1 to 2 minutes.
• Remove from the heat and divide the chicken and sauce among 4 plates. Garnish each serving with the bacon and fresh chives and serve.
• Essence (Emeril's Creole Seasoning):.
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Yield: about 2/3 cup.

CHICKEN DELMONICO

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside.
• Season each chicken breast half with 1/2 teaspoon of the Essence and set aside.
• Combine 1/2 cup of the flour with 1 1/2 teaspoons of the Essence in a shallow bowl. In another shallow bowl, combine the bread crumbs with the remaining tablespoon Essence. Put the egg wash in a third bowl.
• Dredge the chicken first in the flour, shaking to remove any excess, then in the egg wash, letting any excess drip off, and then in the bread crumbs.
• Heat the oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the chicken in 2 batches and cook until golden brown, 1 1/2 to 2 minutes per side. Transfer the chicken to the prepared baking sheet and roast until cooked through, 15 to 18 minutes.
• Meanwhile, in a large clean skillet, heat 2 tablespoons of the remaining butter over medium-high heat. Add the yellow onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and cook until soft and they give off their liquid, about 4 minutes. Add the salt and pepper and stir. Add the remaining 2 tablespoons flour, stir to incorporate, and cook until the mixture is thick, about 1 minute. Add the wine and cook, stirring, until evaporated, 30 seconds to 1 minute. Add the chicken stock, stir well to incorporate, and simmer until the mixture is thickened, about 2 minutes. Add the cream, bring to a simmer, and cook until the mixture is thickened enough to coat the back of a spoon, about 2 minutes. Add the sliced artichoke hearts and lemon juice and stir to incorporate. Remove from the heat and stir in the remaining tablespoon butter, the green onions, and parsley. Adjust the seasoning, to taste.
• To serve, place 1 chicken breast in the center of each of four large plates and top each with an equal portion of the sauce. Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Bring the water, bay leaves, salt, and peppercorns to a boil in a large pot.
• With a small, sharp knife, trim the tough outer skin from the artichoke stems and remove the bottom row of leaves. Using long handled tongs, carefully add the artichokes and lemons to the pot and return to a boil. Place 2 small heavy plates on top of the artichokes to keep them submerged, lower the heat, and cook at a low boil until the artichokes are tender, 20 to 25 minutes. Drain in a colander and let the artichokes sit until cool enough to handle.
• Pull off the large outer leaves from the artichokes, and discard or reserve for another use. Remove and discard the spiky inner leaves. Scrape the hairy choke from each heart and slice as needed or serve whole.

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)

Steps:

• 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.
• Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
• 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).
• Serve with cooked white rice.

CHICKEN NORMANDY

Steps:

• Combine 1/4 cup flour, salt and pepper in a large zip-top plastic storage bag or paper bag.
• Add chicken, seal bag and shake to coat.
• Sauté chicken in 1 Tbs oil in large skillet over medium heat about 5 minutes on each side until browned; remove from skillet.
• Place 2 Tbs flour in a small bowl and gradually add juice and Calvados, whisking until blended.
• Add 1 tsp oil to the skillet and sauté apple and shallots about 5 minutes over medium heat until tender.
• Return chicken to the skillet.
• Add apple juice mixture and bay leaf.
• Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 35 minutes until chicken is done.
• Discard bay leaf.
• Remove skillet from heat and stir in sour cream.
• Remove chicken to a serving platter, pour sauce from chicken over chicken and keep warm.
• Wipe the skillet clean.
• Melt butter in the skillet over medium heat, add sugar and apple rings and sauté about 5 min until lightly browned.
• Arrange apple rings on platter next to chicken mixture and serve.

CHICKEN NORMANDY

Steps:

• Render bacon cook chicken, finish in oven.
• add onions, um, add calvados, add cider, add apples, add cream, add some couple tablespoons of butter if you want, add thyme, thats about it.
• yeah, there you go.

CHICKEN NORMANDY

Steps:

• In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.