Chicken cutlets with caramelized onions over pastas
15
20
4
No
Ingredients
- 350 g of spaghettinis or other type of long pastas
- 4 chicken breast without skin
- 45 ml (3 tablespoons) of olive oil
- 60 ml (1/4 cup) of white wine
- 3 minced onion or 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of maple syrup
- 16 grape tomatoes sliced in two
- Salt and pepper up to taste
- Few chopped parsley leaves
Preparation
Side-by-side mode- In a casserole filled with boiling water, cook pastas al dente. Drain and set aside at warm.
- Meanwhile, slice chicken breast in three over thickness to obtain 12 cutlets.
- In a pan, heat 30 ml (2 tablespoons) of oil at medium heat. Cook half of the cutlets for 2 to 3 minutes each side. Set aside in a plate. Repeat the same thing with cutlets left.
- Put back chicken in the pan and pour white wine. Bring to a boil while scraping cooking juices with a wooden spoon. Let simmer until liquids reduces completely. Remove cutlets from the pan and set aside in a plate.
- In the same pan, heat rest of oil at medium-high heat. Cook onions of sliced leeks for 3 to 5 minutes.
- Pour maple syrup and continue cooking for 3 to 4 minutes, until onions or sliced leeks are well caramelized.
- Add tomatoes and bring to a boil. Season and add cutlets to the sauce to warm it up.
- Divide spaghettinis and cutlets into plates. Spread with parsley.
