Ingredients
Check off ingredients as you go
Serves 4
- 600 g (1.3 lb) chicken cutlets (or turkey)
- 1 Tbsp cornstarch (cornflour) or flour
- 2 Tbsp neutral oil
- 1 small onion (or 1 large shallot)
- 1 clove garlic
- 800 g (1.75 lb) mushrooms, sliced (button mushrooms or a mix of oyster and shiitake)
- 150 ml (⅔ cup) dry white wine or dry hard cider
- 1 tsp Dijon mustard
- 400 ml (1⅔ cups) plant-based cream (soy, rice…)
- Salt, pepper
- A handful of parsley
- A squeeze of lemon juice
Making Normandy-style chicken escalopes with plant-based cream and mushrooms
- Slice the mushrooms and finely chop the onion.
Dredge the chicken cutlets in the cornstarch (or flour) and lay them on a plate. Sprinkle the cutlets with cornstarch.
Pour the neutral oil into a skillet and sear the cutlets for 3 minutes per side, then set aside.
In the same skillet, sauté the mushrooms over high heat until all their liquid has evaporated. Add the shallot and garlic, let them color for 2 minutes, then deglaze with the white wine (or cider) and let it reduce by half. Add the mustard and the plant-based cream, and return the cutlets to the pan. Simmer for 4-5 minutes. Adjust the seasoning, and sprinkle with parsley and a little lemon juice just before serving.
Serve with vegetables, steamed potatoes, long pasta or rice.
Variations
- Add a handful of fresh spinach along with the cream. If you use frozen spinach, blanch it first and drain it thoroughly so it doesn’t water down the sauce.
- Add 1 clove of minced garlic along with the onion.
- For a subtle umami note, add 1 tsp white miso along with the mustard.