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Poultry Breast with Forestière Bleubry Cheese Sauce https://www.metro.ca/userfiles/image/recipes/poitrine-volaille-sauce-forestière-bleubry-4189.jpg PT40M PT45M PT1H25M
Preheat oven to 375°F/190° C. In a frying pan, heat butter and oil, then sear the poultry breasts on both sides. Place in an ovenproof dish, season generously with salt and pepper and continue cooking in the oven for 15 to 18 minutes, depending on the thickness of the breasts. In the same frying pan, brown the shallot and garlic in 1 tbsp (15 mL) of butter. Add the mushrooms and cook for several minutes until tender. Set aside. Melt remaining butter in the frying pan and add the flour, mixing to a paste. Whisk in the wine and broth. Bring to a boil and simmer until thick. Mix in the milk or cream, and simmer gently for 2 minutes longer. Remove from heat and mix in the Bleubry and herbs, then season to taste. Add the cooked mushrooms when the cheese has melted completely. Reheat over a low heat if necessary.
4
4 x 1/3 lb (4 x 150 g) poultry breasts (chicken, guinea fowl, turkey, etc.) 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) oil Salt and freshly ground pepper to taste 1 shallot, chopped 1 clove garlic, chopped 3 Tbsp. (45 mL) butter 2 cups (500 mL) your choice of mushrooms (white, cremini, pleurotte, portobello, shiitake, etc.), sliced 2 Tbsp. (30 mL) flour 1/2 cup (125 mL) white wine 1 1/2 cups (375 mL) veal or beef broth 1/2 cup (125 mL) milk or cream 1/3 lb (150 g) canadian Bleubry cheese, diced herbes de Provence to taste Salt and freshly ground pepper to taste
Poultry Breast with Forestière Bleubry Cheese Sauce

Poultry Breast with Forestière Bleubry Cheese Sauce

Rate this recipe
3 Votes
4
servings
0:40
Preparation
0:45
COOKING
1:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 x 1/3 lb
    (4 x 150 g)
    poultry breasts (chicken, guinea fowl, turkey, etc.)
  • 1 Tbsp.
    (15 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    oil

  • Salt and freshly ground pepper to taste

  • sauce:
  • 1
    shallot, chopped
  • 1
    clove garlic, chopped
  • 3 Tbsp.
    (45 mL)
    butter
  • 2 cups
    (500 mL)
    your choice of mushrooms (white, cremini, pleurotte, portobello, shiitake, etc.), sliced
  • 2 Tbsp.
    (30 mL)
    flour
  • 1/2 cup
    (125 mL)
    white wine
  • 1 1/2 cups
    (375 mL)
    veal or beef broth
  • 1/2 cup
    (125 mL)
    milk or cream
  • 1/3 lb
    (150 g)
    canadian Bleubry cheese, diced

  • herbes de Provence to taste

  • Salt and freshly ground pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 375°F/190° C.

In a frying pan, heat butter and oil, then sear the poultry breasts on both sides. Place in an ovenproof dish, season generously with salt and pepper and continue cooking in the oven for 15 to 18 minutes, depending on the thickness of the breasts.

In the same frying pan, brown the shallot and garlic in 1 tbsp (15 mL) of butter. Add the mushrooms and cook for several minutes until tender. Set aside.

Melt remaining butter in the frying pan and add the flour, mixing to a paste.

Whisk in the wine and broth. Bring to a boil and simmer until thick. Mix in the milk or cream, and simmer gently for 2 minutes longer.

Remove from heat and mix in the Bleubry and herbs, then season to taste. Add the cooked mushrooms when the cheese has melted completely. Reheat over a low heat if necessary.

Source : Metro

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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