Poulet Vallée d'Auge

Method

1. Melt the butter in a large skillet over medium-high heat until it begins to foam, then add the chicken pieces and sear for about 7 minutes per side until golden brown.
2. Pour the calvados over the chicken and carefully flambé by tilting the pan to ignite the alcohol, allowing the flames to die out naturally after about 1 minute.
3. Remove the chicken from the skillet and set aside, then add the mushrooms to the same pan and sauté in the remaining butter over medium heat for approximately 8 minutes until golden and tender.
4. Return the chicken to the skillet with the mushrooms, then pour in the heavy cream and stir gently to combine all the pan juices into the sauce.
5. Reduce the heat to low and simmer the dish uncovered for 20 minutes until the chicken is cooked through and the cream sauce has thickened to a velvety consistency.
6. Taste the sauce and adjust seasoning as needed before serving the chicken portions generously coated with the mushroom cream sauce.