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Chicken Cutlets from the Mustard Pot https://www.metro.ca/userfiles/image/recipes/escalope-poulet-moutardier-4916.jpg PT15M PT20M PT35M
In a plate, combine the flour, thyme, marjoram, cracked pepper and the Cayenne pepper. Coat the cutlets and place them in another plate.In a large skillet, heat 2 tsp. (10 mL) of oil and sear the cutlets to bring to a nice coloring, for about 4 to 5 minutes on each side. Keep warm.In the same pan, add 1 tsp. (5 mL) of oil and brown the shallot in it for about 1 minute. Deglaze with the chicken broth and apple juice; bring to a boil and reduce by half.Add the cream, the mustard and cook for 2 to 3 minutes until obtaining the desired consistency.Place 2 cutlets in each plate and cover with sauce.Microwaved light sauceIn a glass bowl, melt the butter for 1 minute at high. Add the flour and mix.Pour the hot milk and whip the sauce. Cook for 2 minutes at high. Whip the sauce again and finish cooking for 2 more minutes at high. Add seasoning.For variation, you can add the herbs of your choice.
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1/4 cup (60 mL) flour 1/2 tsp. (2 mL) fresh thyme 1/2 tsp. (2 mL) marjoram 1/2 tsp. (2 mL) cracked black pepper 1 dash of cayenne pepper 6 to 8 chicken cutlets 1 Tbsp. (15 mL) olive oil 1 shallot, minced 1/2 cup (125 mL) chicken broth 1/2 cup (125 mL) apple juice 1/2 cup (125 mL) 35% cream, country style or express light sauce 2 Tbsp. (30 mL) Dijon mustard 2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) flour 1 cup (250 mL) 1 % milk
Chicken Cutlets from the Mustard Pot

Chicken Cutlets from the Mustard Pot

Rate this recipe
4 Votes
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    flour
  • 1/2 tsp.
    (2 mL)
    fresh thyme
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  • 1/2 tsp.
    (2 mL)
    marjoram
  • 1/2 tsp.
    (2 mL)
    cracked black pepper
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  • 1
    dash of cayenne pepper
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  • 6 to 8
    chicken cutlets
  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 1
    shallot, minced
  • 1/2 cup
    (125 mL)
    chicken broth
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  • 1/2 cup
    (125 mL)
    apple juice
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  • 1/2 cup
    (125 mL)
    35% cream, country style or express light sauce
  • 2 Tbsp.
    (30 mL)
    Dijon mustard
  • 2 Tbsp.
    (30 mL)
    butter
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  • 2 Tbsp.
    (30 mL)
    flour
  • 1 cup
    (250 mL)
    1 % milk
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Imprimer ma sélection

Preparation

In a plate, combine the flour, thyme, marjoram, cracked pepper and the Cayenne pepper. Coat the cutlets and place them in another plate.

In a large skillet, heat 2 tsp. (10 mL) of oil and sear the cutlets to bring to a nice coloring, for about 4 to 5 minutes on each side. Keep warm.

In the same pan, add 1 tsp. (5 mL) of oil and brown the shallot in it for about 1 minute. Deglaze with the chicken broth and apple juice; bring to a boil and reduce by half.

Add the cream, the mustard and cook for 2 to 3 minutes until obtaining the desired consistency.

Place 2 cutlets in each plate and cover with sauce.

Microwaved light sauce

In a glass bowl, melt the butter for 1 minute at high. Add the flour and mix.

Pour the hot milk and whip the sauce. Cook for 2 minutes at high. Whip the sauce again and finish cooking for 2 more minutes at high. Add seasoning.

For variation, you can add the herbs of your choice.

Source : Metro

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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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