Pork medallions with prunes

A simplified version of a traditional recipe.


Filet de porc aux pruneaux

Trim and reserve the fat from 1 lb of pork medallions, sliced 1/2 inch thick. Sauté the medallions in butter for 3 to 5 minutes, or until golden. Remove from pan and keep warm. Cook the pork fat for about 5 minutes in the butter, then remove it. Add 1 chopped onion, 1 grated carrot, fresh thym, and a bay leaf. Let the onions cook slowly until translucent. Spoon off excess oil. Add 1 cup dry white wine and let simmer until almost evaporated. Add 1 cup beef bouillon and let simmer 30 minutes. Add 1 cup heavy cream and 1 cup pitted prunes. Simmer 15 minutes or until sauce thickens. Taste and sseason as desired. Place pork medallions in cream sauce and heat 2 to 3 minutes. Serve immediately.

This recipe is translated from

Le Cordon Bleu: Régions de France

Cider chicken in mushrooms

The traditional name of this dish is Poulet Vallee d'Auge, named after a valley in Normandy which is known for its cider, cream, apples, and calvados.


Poulet au cidre avec sauce champignons

Saute 5-6 pieces of chicken in 2 T butter, salt, and pepper until golden brown on all sides. Remove the chicken and place it in a saucepan, saving the butter mixture. Sprinkle the chicken with calvados (apple brandy) and flambe it. Add 2 chopped shallots and cook on low heat until transparent, but not golden. Pour 2 cups of apple cider over the chicken. Cover and cook for 15 minutes.
Saute 1 cup sliced, fresh mushrooms in the remaining butter for 4 minutes. Add the mushrroms and juice to the chicken and also 1 cup of sour cream. Cook for 5 minutes, then remove the chicken.
Continue cooking the sauce until it thickens to coat a spoon. Salt/pepper as needed. Return chicken to the sauce and heat for 2 minutes.
Peel, core, and thinly slice 2 Golden apples. Cook them gently with a little butter. Serve the chicken and sauce over wild rice and garnish with apples and fresh parsley.

This recipe is translated from

Le Cordon Bleu: Régions de France