Chicken Breasts with Honey and Sir Laurier d'Arthabaska Cheese Sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 38 min |
| Total: | 58 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- 1 Tbsp. (15 mL) olive oil
- 1 Tbsp. (15 mL) butter
- 4 chicken breasts, deboned – 1 1/3 lb (600 g)
- Salt and freshly ground pepper to taste
- 2 shallots, chopped
- 1/2 cup (125 mL) white wine
- 1 cup (250 mL) chicken broth
- 1 sprig fresh thyme
- 2 to 3 Tbsp. (30 to 45 mL) honey
- 1/3 lb (150 g) Sir Laurier d'Arthabaska cheese, roughly chopped
Preparation
Preheat oven to 350º F/180º C. In a frying pan, heat oil, then add butter and melt over high heat. Place chicken breasts in pan and sear quickly, 1 to 2 minutes on each side. Transfer to an ovenproof dish, season with salt and pepper.
Finish cooking in the oven for 17 to 20 minutes, uncovered.
Meanwhile, fry shallots in the same frying pan for 2 minutes or until golden.
Deglaze pan with the wine and let reduce by one third, which will take 2 to 3 minutes.
Moisten with broth and add the sprig of thyme, simmer for 4-5 minutes to reduce by one third again.
Add honey and bring to boil so that it thickens slightly. Remove the thyme and check seasoning.
Melt the Sir Laurier d'Arthabaska cheese in the sauce, stirring with a whisk until smooth.
Place the sliced chicken on plates and add a drizzle of sauce. Serve with rice, pasta or potatoes and seasonal vegetables.
Suggestion
Try this recipe with Providence Oka or Victor and Berthold cheese.* 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
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