Chicken Cutlets with Apples and Maple Sauce
| Preparation: | 30 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 30 min |
| Total: | 2 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Recipe ingredients
- Marinade
- 2 tsp. (10 mL) lemon juice
- 1/4 cup (60 mL) maple syrup *
- 4 fresh chicken cutlets, 4 to 5 oz (120 to 150 g) each
- Stuffing
- 1 Tbsp. (15 mL) butter
- 1 Tbsp. (15 mL) oil
- 1/3 cup (80 mL) Spanish onions
- 2 apples, peeled and minced
- 2 Tbsp. (30 mL) apple jelly
- Maple sauce
- 2 tsp. (5 mL) lemon juice
- 1/4 cup (60 mL) maple syrup *
- 1/3 cup (80 mL)15% cream *
- 1/4 cup (60 mL) blanched minced almonds
Preparation
In a glass bowl, mix lemon juice and the maple syrup from the marinade. Marinate cutlets about 1 hour in the refrigerator.
In a frying pan, sauté onions and apples in butter/oil. Add jelly, cook 1 minute and set aside.
Remove chicken from the marinade and drain well.
Spread onion apple mixture on each cutlet.
Roll each cutlet in plastic wrap, then in aluminium foil. Carefully seal both ends.
Put cutlets in boiling water and cook 20 minutes. Set aside.
Sauce
In a pan, mix all sauce ingredients. Reduce over medium heat until it has reached desired thickness.
Remove cutlets from paper, slice in rounds and top with sauce.
Suggestion
Cream gives the sauce its smooth, creamy texture. For a lighter version, you can use 2% yoghurt instead of cream.* 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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