Sautéed Chicken à la Normande

Ingredients

• 800 gChicken breast
• 40 gButter
• 100 gOnion
• 300 gMushroom
• 5 gSalt
• 1 gPepper
• 10 gParsley

Instructions

1. 1

   Preparation

   • Pat the chicken breasts dry and cut into even pieces (about 200 g per serving).
   • Peel and finely dice the onion.
   • Clean the mushrooms (trim dirty ends) and quarter or slice depending on size.
   • Chop the parsley finely.
2. 2

   Sauté the mushrooms

   • Melt 15 g butter in a large pan over medium-high heat.
   • Add mushrooms, season with 2 g salt and sauté for about 5–7 minutes until browned and liquids evaporate.
   • Remove mushrooms from the pan and set aside.
3. 3

   Sear and finish the chicken

   • Melt the remaining 25 g butter in the same pan over high heat.
   • Sear the chicken pieces 2–3 minutes per side until golden (do not overcrowd the pan).
   • When the chicken is halfway done, add the diced onion and sautéed mushrooms.
   • Reduce heat and cook gently for another 8–10 minutes, turning occasionally, until the internal temperature reaches 74 °C.
   • Season with pepper, sprinkle with chopped parsley and serve immediately.