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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
0
0
0
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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
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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