Chicken Breasts with Mini-Potatoes and Red Ale

Chicken Breasts with Mini-Potatoes and Red Ale
  • 4 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:30 Total Time

Ingredients

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  • 8

    boneless, skinless chicken breasts

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 2 oz
    (50 g)

    dry shallots, chopped

  • 1/2 lb
    (225 g)

    mushrooms, quartered

  • 341 ml

    Red ale belle gueule or another brand

  • 1 cup
    (250 mL)

    tomatoes, cubed

  • 1/2 cups
    (125 mL)

    demi-glace (or brown sauce)

  • Salt and freshly ground pepper, to taste

  • 1/2 tsp.
    (2 mL)

    tarragon leaves

  • 3/4 lb
    (20 g)

    mini-potatoes

Preparation

Preheat oven to 175°C (350°F).

Brown chicken breasts in oil. Set aside.

In same pan, fry shallots and mushrooms for 4 to 5 minutes. Deglace with beer and let simmer for 5 minutes.

Add cubed tomato and demi-glace. Season with salt and pepper and add tarragon leaves.

Add mini-potatoes (cut in half if too big), bring to a boil and add chicken breasts.

Bake for approximately 45 minutes, covered. Serve with fresh green vegetables.

Source: Féd. producteurs de pommes de terre du Québec