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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 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
portions
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • chicken rosettes
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  • 4
    chicken rosettes
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  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    35% cream
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    PHILADELPHIA CREAM CHEESE

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    227 - 280 g NATREL CREAM SELECTED VARIETIES 473 ml - 1 l


  • 2 Tbsp.
    (30 mL)
    chopped sage
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  • 1
    lemon, juiced
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    JUMBO GOLDEN PINEAPPLES

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    PRODUCT OF COSTA RICA LEMONS 2 LB PRODUCT OF ARGENTINA SOUTH AFRICA THE LITTLE POTATO COMPANY FRESH CREAMER POTATOES 680 G, PRODUCT OF CANADA OR U.S.A. SELECTED VARIETIES



  • 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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    PRODUCT OF COSTA RICA LEMONS 2 LB PRODUCT OF ARGENTINA SOUTH AFRICA THE LITTLE POTATO COMPANY FRESH CREAMER POTATOES 680 G, PRODUCT OF CANADA OR U.S.A. SELECTED VARIETIES


    SWEET POTATOES

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    PRODUCT OF U.S.A. 3.28/kg


    ORGANIC POTATOES

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    ASSORTED ONTARIO SQUASHES OR RUTABAGAS

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    $0.99 /lb

    PRODUCT OF ONTARIO 2.18/kg


  • 1 tsp.
    (5 mL)
    Salt
  • 4 oz
    (120 g)
    fresh chevre, cut into rounds
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  • 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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