Best Brandied Tarragon Cream Chicken Chicken A La Vallee Dauge Camembert Rice With Warm Endive And Apples Recipes

Chicken Sous Vide Vallee d'Auge image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 11

4 chicken breasts
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 apples, cored, peeled and sliced
2 shallots, finely chopped
4 ounces seasonal mushrooms
1/4 cup Calvados liquor
1 cup apple cider
1/2 cup heavy cream

Steps:

Preheat a sous vide water bath to 160 degrees F, using an immersion circulator head. Place the chicken in vacuum bags and sprinkle with the salt and pepper. Seal the bags with a vacuum sealer and then submerge in the heated water. Cook for 30 minutes.
Remove the chicken from the bags and pat dry with paper towels. Heat the oil in a skillet over medium heat and gently lay the breast of chicken in the skillet. Cook on each side for 1 minute and remove.
Heat the butter in a large pan over medium-high heat. Add the apples, shallots and mushrooms and brown for 3 minutes. Add the Calvados and flame with a lighter. When all the alcohol is evaporated, add the cider and let it simmer for 3 minutes. Add the cream and mix well. Then add the chicken. Place the chicken on plates, topped with the apples and mushrooms. Coat with a generous amount of sauce.

Chicken Breasts in Brandy Cream Sauce image

Provided by JenSmith

Categories Chicken

Time 30m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves, washed and dried
1 teaspoon fresh ground black pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons extra virgin olive oil
1 medium onion, coarsely chopped
1 garlic clove, coarsely chopped
1 lb button mushroom, sliced
1/4 cup brandy
1/2 cup heavy cream or 1/2 cup sour cream
salt & freshly ground black pepper

Steps:

Preheat oven to 250°F Place chicken on a plate and press black pepper into them.
In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
Add the mushrooms and saute until most of the liquid has evaporated.
Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
Add cream and stir. Add salt and pepper to taste.
Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
Serve with the sauce.