Preheat oven to 350°F (180°C).
Mix the cinnamon and flour and coat each cutlet thoroughly with this mixture.
In a large saucepan, brown the chicken over medium heat in a butter-oil mixture until it is lightly browned on all sides. Remove from the saucepan and set aside.
In the same saucepan, brown the onion over medium high heat 2 to 3 minutes. Deglaze with red wine and let reduce 2 minutes. Add the chicken broth, cocoa powder, brown sugar, tomato paste, orange zest and let cook 5 to 7 minutes more.
Add the cream and simmer a few minutes at medium heat until the sauce thickens slightly. Remove from heat and return cutlets to the sauce.
Cook in the oven for about 20 minutes.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
A very versatile beer.
Discover a perfect balance between the bitter bouquet of hops and the sweet taste of malt in this medium-lightbodied beer with a crisp, clean finish.
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