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

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 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.

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
Preparation
Side-by-side mode
  • 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.

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