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Pear Stuffed Chicken with Wine Cream Sauce https://www.metro.ca/userfiles/image/recipes/poitrines-poulet-farcies-poires-sauce-creme-vin-7144.jpg PT30M PT20M PT50M
Preheat the oven 375 °F (180 °C). Using a sharp knife and starting at the side of each breast, slice the breasts almost in two. Cover with plastic wrap and refrigerate. Put pears in a bowl and toss with lemon juice. Drain. In a non-stick skillet, melt a bit of butter over medium heat. Add the pears and onion and stir, cooking for 1 - 2 minutes or just until soft. Add the sugar and continue cooking for 2 - 3 minutes or just until the pears and onions are lightly carmelized. Set aside 12 pear slices for garnish. Coarsly chop the remaining pears, and place them in a bowl. Add the carmelized onions, pine nuts, 2 Tbsp. (30 mL) ream and thyme. season with salt and pepper. Gently mix and cool. Open the chicken breasts and put, smooth side down, on a cutting board. Using a spoon, put the pear mixture onto the center of each breast. Fold the breast around the stuffing and tie with string. In the skillet, melt the remaining butter over medium-high heat. Add the stuffed chicken breasts and brown, turning carefully, for 1 - 2 minutes per side. Put the breasts side by side in an oven-proof casserole dish and bake for 12 - 15 minutes or until a meat thermometer inserted into the chicken reads 170 °F (77 °C). In the meantime, heat the skillet over medium-high heat. Add the wine and stir cook until reduced by about half. Add the chicken stock and boil for 1 minute. Stir in the remaining 1/2 cup (125 ml) cream and simmer for 3 - 4 minutes or just until thickened. Season with salt and pepper and keep warm.
4
4 Boneless skinless chicken breasts or 8 boneless skinless chicken thighs (1 lb / 500 g) 2-3 firm, ripe pears, peeled, cored and thinly sliced 3 Tbsp. (45 mL) lemon juice 1 Tbsp. (15 mL) butter 3 Tbsp. (45 mL) onion 1 tsp. (5 mL) sugar 2 Tbsp. (30 mL) pine nuts 2/3 cup (170 mL) heavy cream 35 % 1 1/2 tsp. (8 mL) fresh thyme 1/2 cup (125 mL) white wine 1 cup (250 mL) chicken broth pomegranate seeds (optional) Salt and pepper
Pear Stuffed Chicken with Wine Cream Sauce

Pear Stuffed Chicken with Wine Cream Sauce

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4
Pear Stuffed Chicken with Wine Cream Sauce
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    Boneless skinless chicken breasts or 8 boneless skinless chicken thighs (1 lb / 500 g)
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  • 2-3
    firm, ripe pears, peeled, cored and thinly sliced
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  • 3 Tbsp.
    (45 mL)
    lemon juice
  • 1 Tbsp.
    (15 mL)
    butter
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    NATREL LACTOSE FREE BUTTER

    250 g

  • 3 Tbsp.
    (45 mL)
    onion
  • 1 tsp.
    (5 mL)
    sugar
  • 2 Tbsp.
    (30 mL)
    pine nuts
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  • 2/3 cup
    (170 mL)
    heavy cream 35 %
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    473 ml - 1 L SELECTED VARIETIES

  • 1 1/2 tsp.
    (8 mL)
    fresh thyme
  • 1/2 cup
    (125 mL)
    white wine
  • 1 cup
    (250 mL)
    chicken broth
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    SELECTED VARIETIES


  • pomegranate seeds (optional)
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  • Salt and pepper
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    SELECTED SIZES SELECTED VARIETIES

Imprimer ma sélection

Preparation

Preheat the oven 375 °F (180 °C). Using a sharp knife and starting at the side of each breast, slice the breasts almost in two. Cover with plastic wrap and refrigerate.

Put pears in a bowl and toss with lemon juice. Drain. In a non-stick skillet, melt a bit of butter over medium heat. Add the pears and onion and stir, cooking for 1 - 2 minutes or just until soft. Add the sugar and continue cooking for 2 - 3 minutes or just until the pears and onions are lightly carmelized.

Set aside 12 pear slices for garnish. Coarsly chop the remaining pears, and place them in a bowl. Add the carmelized onions, pine nuts, 2 Tbsp. (30 mL) ream and thyme. season with salt and pepper. Gently mix and cool.

Open the chicken breasts and put, smooth side down, on a cutting board. Using a spoon, put the pear mixture onto the center of each breast. Fold the breast around the stuffing and tie with string.

In the skillet, melt the remaining butter over medium-high heat. Add the stuffed chicken breasts and brown, turning carefully, for 1 - 2 minutes per side. Put the breasts side by side in an oven-proof casserole dish and bake for 12 - 15 minutes or until a meat thermometer inserted into the chicken reads 170 °F (77 °C).

In the meantime, heat the skillet over medium-high heat. Add the wine and stir cook until reduced by about half. Add the chicken stock and boil for 1 minute. Stir in the remaining 1/2 cup (125 ml) cream and simmer for 3 - 4 minutes or just until thickened. Season with salt and pepper and keep warm.

Source : Exceldor

Legal Notice

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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