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Chicken Rosettes Beurre Blanc Sauce and Beet-Rutabaga-Chevre Mash https://www.metro.ca/userfiles/image/recipes/rosettes-poulet-beurre-sauge-rutabaga-betterave-fromage-chevre-6685.jpg PT15M PT20M PT35M
Mash Preheat oven to 350°F (180°C). In a pot, cook rutabaga and potatoes in boiling salted water until done. Drain and put through a ricer. Line the bottom of a cake pan or individual ramekins with sliced beets, pile on mash and top with cheese. Bake 10 minutes and then broil to brown cheese. Chicken rolls Heat a bit of oil in a skillet and fry chicken rolls over medium heat for 2 minutes. Flip, cover and cook for about 5 minutes. Transfer to plates, remove string and set aside. Add cream, sage, salt, pepper and lemon juice to cooking juices and simmer for 1 minute. Spoon sauce over chicken rolls and serve with mash.
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chicken rosettes 4 chicken rosettes 2 Tbsp. (30 mL) extra virgin olive oil 1/2 cup (125 mL) 35% cream 2 Tbsp. (30 mL) chopped sage 1 lemon, juiced Salt and pepper to taste 10 oz (280 g) rutabaga, peeled and cubed 7 oz (200 g) potatoes, peeled and cubed 1 tsp. (5 mL) Salt 4 oz (120 g) fresh chevre, cut into rounds 6 oz (160 g) pickled beets, cut into rounds
Chicken Rosettes Beurre Blanc Sauce and Beet-Rutabaga-Chevre Mash

Chicken Rosettes Beurre Blanc Sauce and Beet-Rutabaga-Chevre Mash

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4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • chicken rosettes
  • 4
    chicken rosettes
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    35% cream
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    GAYLEA COTTAGE CHEESE

    GAYLEA COTTAGE CHEESE

    $3.49 ea.

    4 X 113 g, 450 g SELECTED VARIETIES


    GAYLEA SOUR CREAM

    GAYLEA SOUR CREAM

    $2.99 ea.

    425 - 500 ml SELECTED VARIETIES


    GAYLEA WHIPPED CREAM

    GAYLEA WHIPPED CREAM

    $2.99 ea.

    225 g SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    chopped sage
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    IRRESISTIBLES FRESH HERBS

    IRRESISTIBLES FRESH HERBS

    2 for $5.00

    21 g SELECTED VARIETIES


  • 1
    lemon, juiced
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    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF SPAIN



  • Salt and pepper to taste
  • 10 oz
    (280 g)
    rutabaga, peeled and cubed
  • 7 oz
    (200 g)
    potatoes, peeled and cubed
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    EARTH FRESH FARMS POTATOES 5 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE OR PRODUCT OF U.S.A., NO. 1 GRADE

    EARTH FRESH FARMS POTATOES 5 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE OR PRODUCT OF U.S.A., NO. 1 GRADE

    $4.99 ea.

    SELECTED VARIETIES


    SWEET POTATOES

    SWEET POTATOES

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg


  • 1 tsp.
    (5 mL)
    Salt
  • 4 oz
    (120 g)
    fresh chevre, cut into rounds
  • 6 oz
    (160 g)
    pickled beets, cut into rounds
Imprimer ma sélection

Preparation

Mash

Preheat oven to 350°F (180°C).

In a pot, cook rutabaga and potatoes in boiling salted water until done. Drain and put through a ricer.

Line the bottom of a cake pan or individual ramekins with sliced beets, pile on mash and top with cheese.

Bake 10 minutes and then broil to brown cheese.

Chicken rolls

Heat a bit of oil in a skillet and fry chicken rolls over medium heat for 2 minutes. Flip, cover and cook for about 5 minutes. Transfer to plates, remove string and set aside.

Add cream, sage, salt, pepper and lemon juice to cooking juices and simmer for 1 minute. Spoon sauce over chicken rolls and serve with mash.

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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