Chicken Breasts with Chèvre and Maple Syrup
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Recipe ingredients
- ¼ cup (60 mL) Irresistibles apple juice*
- ¼ cup (60 mL) Irresistibles maple syrup*
- 1 cup (250 mL) chicken broth*
- ¼ cup (60 mL) unsalted butter*
- To taste salt and pepper
- 4 boneless, skinless chicken breasts*
- ¼ cup (60 mL) whipping cream 35% m.f. or country-style cream 15% m.f.
- 2 Tbsp. (30 mL) cornstarch*, diluted with water
- 9 oz. (250 g) creamy chèvre cheese
- To taste minced fresh parsley
- 2 apples, sliced fine
Preparation
In a skillet, put juice, syrup and chicken broth; add 2 Tbsp. (30 mL) butter.
Bring to a boil and add chicken.
Poach breasts, covered, on low for 15 minutes. Remove and keep warm.
Add cream and diluted cornstarch to pan juices, and reduce to a syrupy consistency (sauce should coat the back of a spoon).
Add remaining butter and adjust seasoning.
Slice cheese across, and roll slices in parsley.
Cut breasts into narrow strips.
Preheat oven to 350°F (180°C).
In an ovenproof serving dish, arrange cheese slices and chicken strips in alternating layers.
Bake for a few minutes until cheese melts and spreads.
Serve with a garnish of apple fans and a bead of sauce drizzled over top.
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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