Leeks

Chicken cutlets with caramelized onions over pastas

Author: 5 ingredients 15 minutes

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Preparation 15

Baking 20

Portions 4

Freezing No

Budget

Ingredients

350 g of spaghettinis or another type of long pasta
4 chicken breasts 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
A few chopped parsley leaves

Preparation

In a casserole filled with boiling water, cook pasta al dente. Drain and set aside at warm.
Meanwhile, slice the chicken breast in three over thickness to obtain 12 cutlets.
Heat 30 ml (2 tablespoons) of oil in a pan at medium heat. Cook half of the cutlets for 2 to 3 minutes each side. Set aside on a plate. Repeat the same thing with cutlets left.
Put the chicken back in the pan and pour in the white wine. Bring to a boil while scraping the cooking juices with a wooden spoon. Let simmer until the liquids reduce completely. Remove the cutlets from the pan and set aside on a plate.
Heat the rest of the oil in the same pan at medium-high heat. Cook the onions or 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.