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Chicken Rosettes Beurre Blanc Sauce and Beet-Rutabaga-Chevre Mash
2013-08-06
https://www.metro.ca/userfiles/image/recipes/rosettes-poulet-beurre-sauge-rutabaga-betterave-fromage-chevre-6685.jpg
PT15M
PT20M
PT35M
MashPreheat oven to 350°F (180°C).In a pot, cook rutabaga and potatoes in boiling salted water until done. Drain and put through a ricer.Line the bottom of a cake pan or individual ramekins with sliced beets, pile on mash and top with cheese.Bake 10 minutes and then broil to brown cheese.Chicken rollsHeat a bit of oil in a skillet and fry chicken rolls over medium heat for 2 minutes. Flip, cover and cook for about 5 minutes. Transfer to plates, remove string and set aside.Add cream, sage, salt, pepper and lemon juice to cooking juices and simmer for 1 minute. Spoon sauce over chicken rolls and serve with mash.
4
Metro
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chicken rosettes
4 chicken rosettes
2 Tbsp. (30 mL) extra virgin olive oil
1/2 cup (125 mL) 35% cream
2 Tbsp. (30 mL) chopped sage
1 lemon, juiced
Salt and pepper to taste
mash
10 oz (280 g) rutabaga, peeled and cubed
7 oz (200 g) potato, peeled and cubed
1 tsp. (5 mL) Salt
4 oz (120 g) fresh chevre, cut into rounds
6 oz (160 g) pickled beets, cut into rounds
Chicken Rosettes Beurre Blanc Sauce and Beet-Rutabaga-Chevre Mash
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
chicken rosettes
-
4
chicken rosettes
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
1/2 cup
(125 mL)35% cream
-
2 Tbsp.
(30 mL)chopped sage
-
1
lemon, juiced
-
Salt and pepper to taste
-
mash
-
10 oz
(280 g)rutabaga, peeled and cubed
-
7 oz
(200 g)potato, peeled and cubed
-
1 tsp.
(5 mL)Salt
-
4 oz
(120 g)fresh chevre, cut into rounds
-
6 oz
(160 g)pickled beets, cut into rounds
Preparation
Mash
Preheat oven to 350°F (180°C).
In a pot, cook rutabaga and potatoes in boiling salted water until done. Drain and put through a ricer.
Line the bottom of a cake pan or individual ramekins with sliced beets, pile on mash and top with cheese.
Bake 10 minutes and then broil to brown cheese.
Chicken rolls
Heat a bit of oil in a skillet and fry chicken rolls over medium heat for 2 minutes. Flip, cover and cook for about 5 minutes. Transfer to plates, remove string and set aside.
Add cream, sage, salt, pepper and lemon juice to cooking juices and simmer for 1 minute. Spoon sauce over chicken rolls and serve with mash.
Source :
Metro
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