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Chicken Breasts with Mini-Potatoes and Red Ale https://www.metro.ca/userfiles/image/recipes/supreme-volaille-pommes-terre grelots-biere-rousse-6802.jpg PT30M PT1H00M PT1H30M
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.
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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
Chicken Breasts with Mini-Potatoes and Red Ale

Chicken Breasts with Mini-Potatoes and Red Ale

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  • Lactose-free
4
Chicken Breasts with Mini-Potatoes and Red Ale
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    boneless, skinless chicken breasts
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    FRESH STUFFED OR MARINATED CHICKEN BREAST

    FRESH STUFFED OR MARINATED CHICKEN BREAST

    $5.99 /lb

    BONELESS SKINLESS, SELECTED VARIETIES 13.21/kg


  • 1 Tbsp.
    (15 mL)
    olive oil
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    SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

    SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

    $6.99 ea.

    250 ml, 1 l SELECTED VARIETIES


  • 2 oz
    (50 g)
    dry shallots, chopped
  • 1/2 lb
    (225 g)
    mushrooms, quartered
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    Flyer Deal  (1)
    BELLE GROVE BUTTON MUSHROOMS

    BELLE GROVE BUTTON MUSHROOMS

    2 for $7.00

    227 g PRODUCT OF OnTARIO


  • 341 ml
    Red ale belle gueule or another brand
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    Flyer Deal  (1)
    BUDWEISER PROHIBITION BEER

    BUDWEISER PROHIBITION BEER

    $12.00 ea.

    12 x 355 ml


  • 1 cup
    (250 mL)
    tomatoes, cubed
  • 1/2 cups
    (125 mL)
    demi-glace (or brown sauce)
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    FRANK'S REDHOT SAUCE

    FRANK'S REDHOT SAUCE

    2 for $7.00

    SELECTED SIZES SELECTED VARIETIES OR 3.99 EA.


    FRANK'S REDHOT SEASONING

    FRANK'S REDHOT SEASONING

    $4.49 ea.

    SELECTED SIZES SELECTED VARIETIES



  • Salt and freshly ground pepper, to taste
  • 1/2 tsp.
    (2 mL)
    tarragon leaves
  • 3/4 lb
    (20 g)
    mini-potatoes
    You might like:

    Flyer Deal  (1)
    YELLOW FLESHED POTATOES

    YELLOW FLESHED POTATOES

    $3.99 ea.

    5 lb PRODUCT OF CANADA CANADA No. 1 GRADE


Imprimer ma sélection

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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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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