Ingredients
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10 Chicken
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½ tsp Salt
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¼ tsp Freshly Ground Black Pepper
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3 oz Clarified Butter
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10 oz Camembert Cheese
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4 oz Shallots
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8 oz Calvados
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2 oz Chicken
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20 oz Heavy Cream
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Salt
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Black Pepper
Directions
Sauteed poultry, meat, and vegetable dishes are some of the preparations at which the French have excelled, and numerous examples could be given. In this example, some of the fine French products of the Normandy region come together to yield a rich and harmonious dish that displays the great dairy products and apple distillate of this region.
Steps
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1
Done
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Preheat oven to 350°F. |
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2
Done
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Season the frenched chicken breasts with salt and pepper, and set aside. |
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3
Done
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Using two large sauté pans that can each hold 5 chicken breasts comfortably for sautéing (they should not be crowded in the pan or the recipe will need to be done in stages), add half of the clarified butter to each of the pans and heat over a medium-high flame until the butter is very hot. Place 5 of the seasoned chicken breasts into the pan, skin side down, and sauté until they become golden brown before turning over to do the same to the other side. Adjust heat as |
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4
Done
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As soon as the chicken breasts have been seared on both sides and colored well, remove them from the pan and set them skin side up on a ½ sheet pan or other suitable pan for roasting. |
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5
Done
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Place the chicken breasts in the preheated oven and roast them for 5 minutes before removing them and placing 1 oz of Camembert cheese on top of each breast. Set them aside as the sauce is made. |
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6
Done
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Using the same pans you used to sauté the chicken breasts, discard any excess fat remaining in the pan, except for a tablespoon or so, and return the pans to the stove over a high flame to reheat them. |
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7
Done
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Once the pans start to get hot, add the minced shallots and saute them briefly until they just begin to color. |
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8
Done
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As soon as the shallots begin to color, add the calvados to the pan (be careful the alcohol will flambé!). As soon as the flames die down, add the glaze and the cream to the pan while simultaneously scrubbing the bottom of the pan to dissolve the fronds left from the chicken into the sauce. |
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9
Done
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Once the cream sauce starts to simmer, turn down the heat so that the sauce very gently simmers and place the pan with the chicken breast and the cheese back in the oven. |
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10
Done
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Roast the chicken in the oven for an additional 2 to 3 minutes to finish cooking the breast and melt the cheese. Remove it from the oven once again. |
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11
Done
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Finish the sauce by reducing it to nappe (coats the back of a spoon) consistency, and then check to see if the sauce needs seasoning before serving the sauce along with the chicken. |
