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Chicken cutlets with caramelized onions over pastas
Author:
5/15
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Preparation
15
Baking
20
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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 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
1 pincée d’amour
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Chicken cutlets with caramelized onions over pastas
From
Nov 11
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Jan 01
Preparation
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.
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