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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
MashPreheat 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 rollsHeat 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 mash 10 oz (280 g) rutabaga, peeled and cubed 7 oz (200 g) potato, 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

Rate this recipe
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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
  • 1/2 cup
    (125 mL)
    35% cream
  • 2 Tbsp.
    (30 mL)
    chopped sage
  • 1
    lemon, juiced
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  • Salt and pepper to taste

  • mash
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    SELECTED SIZES SELECTED VARIETIES


  • 10 oz
    (280 g)
    rutabaga, peeled and cubed
  • 7 oz
    (200 g)
    potato, 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
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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