Meals Out Of Poultry & Game Birds: Poulet Vallee D’auge

INGREDIENTS

6 single chicken breasts.

Salt, and pepper to taste.

One-third cup butter.

One-third cup Calvados or applejack.

2 tablespoons finely chopped shallots or green onions.

Half teaspoon dried thyme.

2 tablespoons chopped fresh parsley.

About half a cup of chicken broth or dry white wine.

2 egg yolks.

1 cup heavy cream.

This dish also called poulet a la creme, derives from the valley of Auge in France’s northwestern region of Normandy. This is the heart of the great cider and Calvados (apple brandy) country where fruit production is very important and the apples are rated highly. Characteristic dishes of Normandy are rich with butter and cream and flavored with cider or Calvados. American applejack can be used as a substitute for Calvados. The dish may be prepared with a cut-up chicken or, as in this recipe, with chicken breasts.

Wash and pat dry the chicken breasts. Season with salt and pepper. Brown on both sides in the butter in a heavy skillet. Add the Calvados and ignite them with a match. When the flames subside, add the shallots, thyme, and parsley and mix well. Add the broth or wine and cook slowly, covered, for about 25 minutes, or until the chicken is just tender, adding more broth or wine while cooking if needed.

Remove the chicken to a warm platter and keep warm. Scrape the drippings and bring the juices to a boil. Combine the egg yolks and cream in a bowl and stir with a whisk until smooth. Pour in some of the hot juices and mix well. Return to the skillet and cook over low heat, stirring until the sauce begins to thicken. Correct the seasoning. Spoon over the chicken. Serve garnished with parsley.