Chicken Tournedos with Port-Raspberry Coulis
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 40 min |
| Total: | 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Le Poulet du Québec |
Recipe ingredients
- Coulis:
- 1 cup (250 mL) port
- 1/3 cup (80 ml) brown sugar
- 1 tsp. (5 mL) canola oil*
- 1 tsp. (5 mL) Dijon mustard*
- 1 cup (250 mL) whole raspberries
- (or frozen raspberries, thawed)
- 4 chicken tournedos
- 2 Tbsp. (30 mL) light sour cream
- Salt and freshly ground pepper to taste
Preparation
Mix the port, sugar, oil, mustard and raspberries in a saucepan and cook over low heat for 10 minutes, stirring occasionally.
Strain to remove seeds, pressing with a fork to extract juice if necessary, and reserve
port-raspberry coulis.
Brush tournedos with a bit of reserved coulis.
Bake for about 30 minutes or until a meat thermometer reads 170°F (77°C).
Take out of the oven and keep hot.
Pour cooking juices into a saucepan with remaining coulis.
Bring to a boil and reduce for some 5 minutes.
Remove from heat and gently stir in sour cream.
Season.
Spoon over tournedos and serve immediately.
Suggestion
* 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!
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