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Chicken Breasts with Chèvre and Maple Syrup https://www.metro.ca/userfiles/image/recipes/blancs-poulet-glaces-chevre-sirop-erable-5143.jpg PT15M PT30M PT45M
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.
4
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1/4 cup (60 mL) apple juice 1/4 cup (60 mL) maple syrup 1 cup (250 mL) chicken broth 1/4 cup (60 mL) butter salt and pepper to taste 4 boneless, skinless chicken breasts 1/4 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 chevre cheese minced fresh parsley to taste 2 apples, sliced fine
Chicken Breasts with Chèvre and Maple Syrup

Chicken Breasts with Chèvre and Maple Syrup

Rate this recipe
11 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    apple juice
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  • 1/4 cup
    (60 mL)
    maple syrup
  • 1 cup
    (250 mL)
    chicken broth
  • 1/4 cup
    (60 mL)
    butter
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  • salt and pepper to taste
  • 4
    boneless, skinless chicken breasts
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  • 1/4 cup
    (60 mL)
    whipping cream 35 % m.f. or country-style cream 15% m.f.
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  • 2 Tbsp.
    (30 mL)
    cornstarch, diluted with water
  • 9 oz
    (250 g)
    creamy chevre cheese
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  • minced fresh parsley to taste
  • 2
    apples, sliced fine
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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