Best Poulet A La Grecque Recipes

POULET A LA GRECQUE

Poulet a la Grecque image

Provided by My Food and Family

Categories Home

Number Of Ingredients 15

Ingredients

0.5 cups flour
1 pinches salt and pepper
1.5 pounds chicken
2 tablespoons butter
1 tablespoons olive oil
2 units shallots
1 units onion
2 cloves garlic
3 units tomatoes
2 cups white wine
2 pinches saffron threads
0.5 teaspoons curry powder
1 teaspoons white sugar
0.75 cups raisins
1 units salt

Steps:

Season flour with salt and pepper; coat chicken pieces with seasoned flour.
Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)

Chicken Normandy (Escalope de Poulet a la Normande) image

This is how my mum and grandma make chicken Normandy. The main things in this recipe are to have the chicken breasts really tender and the sauce not too liquidy. Bon appetit!

Provided by CeliaBC

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil, or as needed
4 (5 ounce) skinless, boneless chicken breasts
1 (4.5 ounce) can button mushrooms, drained
1 cup heavy cream
1 large egg yolk
1 tablespoon Dijon mustard, or more to taste
salt and freshly ground black pepper to taste
2 cups hot cooked rice, or as needed

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.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 26.4 g, Cholesterol 213.3 mg, Fat 30.2 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 323.2 mg, Sugar 0.7 g