Sage Chicken Hearts
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Variety Meats |
| Source: | Metro |
Recipe ingredients
- 2 cups (500 mL) thinly sliced onion
- 2 tsp. (10 mL) butter*
- 2 tsp. (10 mL) oil*
- 2 fresh sage leaves, chopped
- 3/4 cup (180 mL) bread crumbs*
- 3/4 cup (180 mL) flour*
- 16 chicken hearts
- Salt and pepper to taste
- 1 cup (250 mL) chicken broth*
Preparation
In a saucepan, brown the onions in the butter-oil mixture until transparent.
Add the sage and set aside, keeping warm.
In a bowl, mix the breadcrumbs with the flour. Season.
Coat the hearts with the breadcrumb mixture.
In another saucepan, sauté the breadcrumb-coated hearts in a butter-oil mixture for 10-12 minutes, stirring constantly.
Place the cooked hearts on a warm plate and scatter the onions around.
Deglaze the pan with the chicken broth, bring to a boil and reduce by half.
Just before serving, nap the hearts with the broth.
Suggestion
Overcooking the hearts will make them tough and dry. Add 3 Tbsp. (45 mL) of white wine to the broth to deglaze the saucepan.
Accompaniments: mixed garden vegetables and potatoes parisienne.
* 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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