Today’s “Poulet Normande” is a bit improvised. We got some beautiful chicken breasts from our new favorite store, Direct Producteur in Menilles, Eure, yet when I went to prepare these for lunch I realized we were out of fresh cream. So the next best alternative were our son’s “Petit Suisses” which are 9% “matière grasse” so heavy on the full-fattedness. They would be a good stand-in for my poorly missed 30% heavy cream. Let’s see how it worked out…
First step is to melt the butter. For this use “beurre doux” or unsalted butter. I’m using Payson Breton today. It is in a lot of supermarkets but the quality is still exceptional. There is nothing artificial about this butter and its as close to “fermier” as you can get. Since I knew we already had this big chunk of it in the fridge to use up, I did not also get a locally produced one today. This much should do.
Melt the butter until it “rissoles.” After being “grondé” enough times by my significant other for not letting the butter “rissole” before adding the chicken, this time I let the butter take its time. It should be nice and dark (but not burnt!) before you add your chicken. If your chicken cracks and makes lovely popping noises when it hits the pan, congratulations, you’ve properly let your butter “rissole.”
Pop in those filets and don’t move them around.
Occupy yourself with something else so you are not tempted to touch them. I decided to wash the salad greens. Tomorrow’s post will be all about these scrumptious nutrient-filled “feuilles.”
Now, turn your chicken over and voila, a perfect golden-brown “croute” on your chicken. Let it cook until you think it’s almost cooked. If you need to cut into it to make sure, go ahead. Try not to overcook it or it will become rubbery and dry.
This is when you’d typically add in your 30% “matières grasses” cream. Since my “frigo” was not stocked properly to make this “plat” true to recipe, I substituted in the two little “Petit Suisses.” They did not melt right away like cream does, but they were good enough to pull the dish together.
Once the Petits Suisses melted a little, I added some mustard.
Let it all combine together, and voila!
Presented with a little rice, this was a delightful Sunday lunch main course. Half a breast with a small heap of rice per person is enough, because there are two more courses coming just after…
And little man liked his, too!