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Chicken Tournedos with Port-Raspberry Coulis https://www.metro.ca/userfiles/image/recipes/tournedos-poulet-porto-framboises-4024.jpg PT10M PT40M PT50M
Mix the port, sugar, oil, mustard and raspberries in a saucepan and cook over low heat for 10 minutes, stirring occasionally.Strain to remove seeds, pressing with a fork to extract juice if necessary, and reserveport-raspberry coulis.Brush tournedos with a bit of reserved coulis.Bake for about 30 minutes or until a meat thermometer reads 170°F (77°C).Take out of the oven and keep hot.Pour cooking juices into a saucepan with remaining coulis.Bring to a boil and reduce for some 5 minutes.Remove from heat and gently stir in sour cream.Season.Spoon over tournedos and serve immediately.
4
4 10 5 3
coulis: 1 cup (250 mL) port 1/3 cup (80 mL) brown sugar 1 tsp. (5 mL) canola oil 1 tsp. (5 mL) Dijon mustard 1 cup (250 mL) whole raspberries (or frozen raspberries, thawed) 4 chicken tournedos 2 Tbsp. (30 mL) light sour cream Salt and freshly ground pepper to tatse
Chicken Tournedos with Port-Raspberry Coulis

Chicken Tournedos with Port-Raspberry Coulis

Rate this recipe
10 Votes
  • Gluten-free
4
portions
0:10
Preparation
0:40
COOKING
0:50
TOTAL TIME

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Ingredients

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  • coulis:
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  • 1 cup
    (250 mL)
    port
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  • 1/3 cup
    (80 mL)
    brown sugar
  • 1 tsp.
    (5 mL)
    canola oil
  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 1 cup
    (250 mL)
    whole raspberries (or frozen raspberries, thawed)
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    170 g PRODUCT OF U.S.A. ORGANIC BLUEBERRIES 170 g PRODUCT OF ARGENTINA, NO. 1 GRADE


  • 4
    chicken tournedos
  • 2 Tbsp.
    (30 mL)
    light sour cream

  • Salt and freshly ground pepper to tatse
Imprimer ma sélection

Preparation

Mix the port, sugar, oil, mustard and raspberries in a saucepan and cook over low heat for 10 minutes, stirring occasionally.

Strain to remove seeds, pressing with a fork to extract juice if necessary, and reserve

port-raspberry coulis.

Brush tournedos with a bit of reserved coulis.

Bake for about 30 minutes or until a meat thermometer reads 170°F (77°C).

Take out of the oven and keep hot.

Pour cooking juices into a saucepan with remaining coulis.

Bring to a boil and reduce for some 5 minutes.

Remove from heat and gently stir in sour cream.

Season.

Spoon over tournedos and serve immediately.

Source : Le Poulet du Québec

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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.

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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