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Chicken Cutlets with Apples and Maple Sauce https://www.metro.ca/userfiles/image/recipes/Escalopes-poulet-pommes-sauce-erable-1417.jpg PT30M PT30M PT2H00M
In a glass bowl, mix lemon juice and the maple syrup from the marinade. Marinate cutlets about 1 hour in the refrigerator. In a frying pan, sauté onions and apples in butter/oil. Add jelly, cook 1 minute and set aside. Remove chicken from the marinade and drain well. Spread onion apple mixture on each cutlet. Roll each cutlet in plastic wrap, then in aluminium foil. Carefully seal both ends. Put cutlets in boiling water and cook 20 minutes. Set aside. Sauce: In a pan, mix all sauce ingredients. Reduce over medium heat until it has reached desired thickness. Remove cutlets from paper, slice in rounds and top with sauce.
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4 fresh chicken cutlets stuffing 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) oil 1/3 cup (80 mL) spanish onions 2 apples, peeled and minced 2 Tbsp. (30 mL) apple jelly
Chicken Cutlets with Apples and Maple Sauce

Chicken Cutlets with Apples and Maple Sauce

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

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • marinade

  • 2 tsp.
    (10 mL)
    lemon juice
  • 1/4 cup
    (60 mL)
    Maple syrup
  • 4
    fresh chicken cutlets

  • stuffing
  • 1 Tbsp.
    (15 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    oil
  • 1/3 cup
    (80 mL)
    spanish onions
  • 2
    apples, peeled and minced
  • 2 Tbsp.
    (30 mL)
    apple jelly
  • maple sauce:

  • 2 tsp.
    (5 mL)
    lemon juice
  • 1/4 cup
    (60 mL)
    Maple syrup
  • 1/3 cup
    (80 mL)
    15% cream
  • 1/4 cup
    (60 mL)
    blanched minced almonds
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Imprimer ma sélection

Preparation

In a glass bowl, mix lemon juice and the maple syrup from the marinade. Marinate cutlets about 1 hour in the refrigerator.

In a frying pan, sauté onions and apples in butter/oil. Add jelly, cook 1 minute and set aside.

Remove chicken from the marinade and drain well.

Spread onion apple mixture on each cutlet.

Roll each cutlet in plastic wrap, then in aluminium foil. Carefully seal both ends.

Put cutlets in boiling water and cook 20 minutes. Set aside.

Sauce:

In a pan, mix all sauce ingredients. Reduce over medium heat until it has reached desired thickness.

Remove cutlets from paper, slice in rounds and top with sauce.

Source : Metro

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Gluten-free recipes

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