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Chicken Hearts with Sage https://www.metro.ca/userfiles/image/recipes/coeurs-poulet-sauge-1413.jpg PT15M PT15M PT30M
Sauté onion in oil and butter until glassy. Add sage and keep warm.Mix breadcrumbs and flour in a bowl. Season.Roll chicken hearts in the breadcrumb mixture.Sauté chicken hearts in oil and butter 10 to 12 minutes, stirring constantly.Arrange cooked chicken hearts on a heated platter, surround with onions.Deglaze the pan with chicken bouillon, bring to a boil and reduce by half.Pour he bouillon over hearts and serve.
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1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) oil 2 cups (500 mL) chopped onion 2 leaves fresh chopped sage 3/4 cup (190 mL) breadcrumbs 3/4 cup (190 mL) flour 16 chicken hearts Salt and pepper to taste 1 cup (250 mL) chicken bouillon
Chicken Hearts with Sage

Chicken Hearts with Sage

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4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    oil
  • 2 cups
    (500 mL)
    chopped onion
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  • 2
    leaves fresh chopped sage
  • 3/4 cup
    (190 mL)
    breadcrumbs
  • 3/4 cup
    (190 mL)
    flour
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  • 16
    chicken hearts

  • Salt and pepper to taste
  • 1 cup
    (250 mL)
    chicken bouillon
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Imprimer ma sélection

Preparation

Sauté onion in oil and butter until glassy. Add sage and keep warm.

Mix breadcrumbs and flour in a bowl. Season.

Roll chicken hearts in the breadcrumb mixture.

Sauté chicken hearts in oil and butter 10 to 12 minutes, stirring constantly.

Arrange cooked chicken hearts on a heated platter, surround with onions.

Deglaze the pan with chicken bouillon, bring to a boil and reduce by half.

Pour he bouillon over hearts and serve.

Source : Metro

Legal Notice

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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