Recipe #1413
Chicken Hearts with Sage
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4 to 6
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 1 Tbsp. (15 mL) butter
- 1 Tbsp. (15 mL) oil
- 2 cups (500 mL) chopped onion
- 2 leaves fresh chopped sage
- 3/4 cup (180 mL) breadcrumbs
- 3/4 cup (180 mL) flour
- 16 chicken hearts
- Salt and pepper to taste
- 1 cup (250 mL) chicken bouillon *
Preparation
Sauté onion in oil and butter until glassy. Add sage and keep warm.
Mix breadcrumbs and flour in a bowl. Season.
Roll chicken hearts in the breadcrumb mixture.
Sauté chicken hearts in oil and butter 10 to 12 minutes, stirring constantly.
Arrange cooked chicken hearts on a heated platter, surround with onions.
Deglaze the pan with chicken bouillon, bring to a boil and reduce by half.
Pour he bouillon over hearts and serve.
Suggestion
Avoid overcooking the hearts to keep them tender and juicy.Add 45 mL (3 tbsp.) white wine to chicken bouillon when deglazing the pan.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Crispy Rice Hearts
- Artichoke and Palm Hearts Salad
- Lemon, Sage and Garlic Stuffed Chicken
- Sage Chicken Hearts
- Hearts of Palm with Old Cheddar
- Pork with Sage
- Beef Strips with Hearts of Palm
- Sage Chicken Breast with Mushroom Sauté and Sun-dried Tomato Pesto
- Sage Butter
- Roasted Rack of Pork and Fresh-Sage Walnut Pesto
Artichoke and Palm Hearts Salad
You like this recipe?
Please comment it with your account