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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 breast 1 Tbsp. (15 mL) olive oil 2 oz (50 g) dry shallots, chopped 1/2 lb (225 g) mushroom, quartered 341 ml Red ale belle gueule or another brand 1 cup (250 mL) Tomato, 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

Rate this recipe
2 Votes
  • Lactose-free
4
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    boneless, skinless chicken breast
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  • 1 Tbsp.
    (15 mL)
    olive oil
  • 2 oz
    (50 g)
    dry shallots, chopped
  • 1/2 lb
    (225 g)
    mushroom, quartered
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    BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS

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  • 341 ml
    Red ale belle gueule or another brand
  • 1 cup
    (250 mL)
    Tomato, cubed
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    PEACHES

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    3 L, PRODUCT OF ONTARIO, CANADA No. 1 GRADE YELLOW PLUMS 1.5 L, PRODUCT OF ONTARIO, CANADA No. 1 GRADE DILL CUKES OR WHITE POTATOES 3 L PRODUCT OF ONTARIO, CANADA No. 1 GRADE FIELD TOMATOES 3 L, PRODUCT OF ONTARIO


  • 1/2 cups
    (125 mL)
    demi-glace (or brown sauce)
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  • Salt and freshly ground pepper, to taste
  • 1/2 tsp.
    (2 mL)
    tarragon leaves
  • 3/4 lb
    (20 g)
    mini-potatoes
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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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