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Chicken supremes with pears https://www.metro.ca/userfiles/image/recipes/Supremes-poulet-poires-4472.jpg PT15M PT30M PT45M
Salt and pepper the supremes, brown both sides in butter, set aside.In the same frying pan, sweat the shallot and add the grated pear. Deglaze with the apple juice and moisten with the broth.Reduce the sauce by half. Add the pear strips and pink pepper. Simmer 1 to 2 minutes or the time needed to soften the pears.Remove and set aside, adjust the sauce seasoning.Preheat the oven at 350°F (180°C).Filling the papillotesBrush the each piece of paper with melted butter and place a chicken supreme on each one.Apportion the sauce and place the strips of pear on top. Close the papillotes and oven cook about fifteen minutes. Adjust seasoning (salt and pepper) and serve.Recettes maraîchers
4
3 16 5 1
Salt and pepper (pink if desired) to taste 4 skinned boneless chicken breast 3 Tbsp. (45 mL) butter 1/3 cup (80 mL) shallot, chopped 1/3 cup (80 mL) pear, grated (choose firm fruit) 1/3 cup (80 mL) apple juice 1/3 cup (80 mL) chicken broth 1 pear, pitted, unpeeled, sliced in strips melted butter to taste vegetable parchment paper or aluminum foil for 4 papillotes
Chicken supremes with pears

Chicken supremes with pears

Rate this recipe
16 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Salt and pepper (pink if desired) to taste
  • 4
    skinned boneless chicken breast
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    GREENFIELD NATURAL MEAT CO. SLICED DELI MEAT

    GREENFIELD NATURAL MEAT CO. SLICED DELI MEAT

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    YORKSHIRE VALLEY FARMS ORGANIC FRESH CHICKEN BREAST

    YORKSHIRE VALLEY FARMS ORGANIC FRESH CHICKEN BREAST

    $10.99 /lb

    BONELESS SKINLESS 24.23/kg


    FRESH CHICKEN DRUMSTICKS FIVE SPICE MARINATED

    FRESH CHICKEN DRUMSTICKS FIVE SPICE MARINATED

    $2.49 /lb

    5.49/kg


  • 3 Tbsp.
    (45 mL)
    butter
  • 1/3 cup
    (80 mL)
    shallot, chopped
  • 1/3 cup
    (80 mL)
    pear, grated (choose firm fruit)
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    FORELLE OR BOSC PEARS

    FORELLE OR BOSC PEARS

    $1.99 /lb

    PRODUCT OF SOUTH AFRICA EXTRA FANCY GRADE 4.39/kg


  • 1/3 cup
    (80 mL)
    apple juice
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  • 1/3 cup
    (80 mL)
    chicken broth
  • 1
    pear, pitted, unpeeled, sliced in strips
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    FORELLE OR BOSC PEARS

    FORELLE OR BOSC PEARS

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    PRODUCT OF SOUTH AFRICA EXTRA FANCY GRADE 4.39/kg



  • melted butter to taste

  • vegetable parchment paper or aluminum foil for 4 papillotes
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    ALCAN ALUMINUM FOIL

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    $3.99 ea.

    50'


Imprimer ma sélection

Preparation

Salt and pepper the supremes, brown both sides in butter, set aside.

In the same frying pan, sweat the shallot and add the grated pear. Deglaze with the apple juice and moisten with the broth.

Reduce the sauce by half. Add the pear strips and pink pepper. Simmer 1 to 2 minutes or the time needed to soften the pears.

Remove and set aside, adjust the sauce seasoning.

Preheat the oven at 350°F (180°C).

Filling the papillotes

Brush the each piece of paper with melted butter and place a chicken supreme on each one.

Apportion the sauce and place the strips of pear on top. Close the papillotes and oven cook about fifteen minutes. Adjust seasoning (salt and pepper) and serve.

Recettes maraîchers

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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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