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Chicken Normandy Recipe

Chicken Normandy

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: A Taste of Normandy

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on October 10, 2011

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    This recipe is INCREDIBLE!!! I make it on an almost weekly basis throughout apple season. The combination of sweet and savory...with the smoky bacon....and the texture of the softened apples...I can't even come up with the words to describe how amazing this is. This is my go-to dish when company is coming in the fall and everyone I have made it for has loved it. I serve it over egg noodles, and scoop up all the extra sauce to make the noodles extra delicious. I can't believe more people haven't tried and rated this recipe. Attention food lovers: You have to try this!

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  • on August 04, 2010

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    I don't eat pork, so no bacon. Used olive oil and butter to cook the chicken in, instead of bacon fat. Follow the directions, this is delicious.

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  • on August 20, 2009

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    I used boneless pork chops and used a good, dry hard cider and granny smith apples to avoid what seems to be excessive sweetness in the recipe. The 'Essence' rub made the meat far too spicy and salty-I'd suggest simply some dried marjoram, thyme and ground pepper to avoid this overwhelming harshness.

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  • on November 03, 2007

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    My wife loved this as did I. I am wondering how pork loin would do in place of the chicken?

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  • on June 20, 2006

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    I've made this a couple of times now, and it is wonderful - a subliime combination of flavors.

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  • on July 15, 2005

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    This dish was positively DIVINE. My whole family loved it...its absolutely something you would expect to order in a nice restaurant. I served it over pasta. This ones definately going into the recipe box!

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  • on January 23, 2005

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    Just wonderful! The chicken goes very well with noodles in a butter and tarragon sauce.

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