Chicken cutlets with caramelized onions over pastas

Author: 5/15
Escalopes de poulet aux oignons caramélisés sur pâtes
Preparation 15
Baking 20
Portions 4
Freezing No


  • 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 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
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  • 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.

Chef's notes