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.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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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