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Chicken Breasts with Honey and Sir Laurier d'Arthabaska Cheese Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poitrines-poulet-sauce-miel-fromage-sir-laurier-4194.jpg
PT20M
PT38M
PT58M
Preheat oven to 350° F/180° C. In a frying pan, heat oil, then add butter and melt over high heat. Place chicken breasts in pan and sear quickly, 1 to 2 minutes on each side. Transfer to an ovenproof dish, season with salt and pepper.Finish cooking in the oven for 17 to 20 minutes, uncovered.Meanwhile, fry shallots in the same frying pan for 2 minutes or until golden.Deglaze pan with the wine and let reduce by one third, which will take 2 to 3 minutes.Moisten with broth and add the sprig of thyme, simmer for 4-5 minutes to reduce by one third again.Add honey and bring to boil so that it thickens slightly. Remove the thyme and check seasoning.Melt the Sir Laurier d'Arthabaska cheese in the sauce, stirring with a whisk until smooth.Place the sliced chicken on plates and add a drizzle of sauce. Serve with rice, pasta or potatoes and seasonal vegetables.
4
Féd. producteurs de lait du Québec
4
3
5
2
1 Tbsp. (15 mL) olive oil
1 Tbsp. (15 mL) butter
4 x 1 1/3 lb (4 x 650 g) chicken breast, deboned
Salt and freshly ground pepper to taste
2 shallots, chopped
1/2 cup (125 mL) white wine
1 cup (250 mL) chicken broth
1 sprig fresh thyme
2 to 3 Tbsp. (30 to 45 ml) honey
1/3 lb (150 g) Sir Laurier d'Arthabaska cheese, roughly chopped
Chicken Breasts with Honey and Sir Laurier d'Arthabaska Cheese Sauce
4
servings
0:20
Preparation
0:38
COOKING
0:58
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)olive oil
-
1 Tbsp.
(15 mL)butter
-
4 x 1 1/3 lb
(4 x 650 g)chicken breast, deboned
-
Salt and freshly ground pepper to taste
-
2
shallots, chopped
-
1/2 cup
(125 mL)white wine
-
1 cup
(250 mL)chicken broth
-
1 sprig
fresh thyme
-
2 to 3 Tbsp.
(30 to 45 ml)honey
-
1/3 lb
(150 g)Sir Laurier d'Arthabaska cheese, roughly chopped
Preparation
Preheat oven to 350° F/180° C. In a frying pan, heat oil, then add butter and melt over high heat. Place chicken breasts in pan and sear quickly, 1 to 2 minutes on each side. Transfer to an ovenproof dish, season with salt and pepper.
Finish cooking in the oven for 17 to 20 minutes, uncovered.
Meanwhile, fry shallots in the same frying pan for 2 minutes or until golden.
Deglaze pan with the wine and let reduce by one third, which will take 2 to 3 minutes.
Moisten with broth and add the sprig of thyme, simmer for 4-5 minutes to reduce by one third again.
Add honey and bring to boil so that it thickens slightly. Remove the thyme and check seasoning.
Melt the Sir Laurier d'Arthabaska cheese in the sauce, stirring with a whisk until smooth.
Place the sliced chicken on plates and add a drizzle of sauce. Serve with rice, pasta or potatoes and seasonal vegetables.
Source :
Féd. producteurs de lait du Québec
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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.
