Chicken cutlets with caramelized onions over pastas
recipe
4818
3f914e9c-1457-4ddc-9dcb-b994358fc159
/media/hqeczvov/escalopes-de-poulet-aux-oignons-caramélisés-sur-pâtes.jpeg
5 ingredients 15 minutes
5 ingredients 15 minutes
1/21/2022 11:57:24 a.m.
0
0
35
4
2
Plats principaux
Bistro
Meat, fish and seafood
Leeks
Chicken cutlets with caramelized onions over pastas
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
- 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.
- 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 on a plate. Repeat the same thing with cutlets left.
- Put the chicken back in the pan and pour white wine. Bring to a boil while scraping cooking juices with a wooden spoon. Let simmer until liquids reduce completely. Remove cutlets from the pan and set aside in a plate.
- In the same pan, heat the rest of the oil 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.