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Chicken Cortland https://www.metro.ca/userfiles/image/recipes/poulet-cortland-4710.jpg PT20M PT30M PT50M
In a large non-stick pan, heat half the butter, then brown the chicken for a few minutes until it's lightly browned. Season with salt, pepper and add the curry powder. Stir and set aside in a large bowl, leaving the cooking juices in the pan.In the same pan, heat the remaining butter over low heat and cook the onions until they soften. Raise the heat to high and, stirring constantly, add the maple syrup, a few rosemary sprigs, the garlic and apples. Continue cooking for a few minutes until the apples are golden and still somewhat crisp. Set aside half this mixture.Add the reserved chicken strips and the cider to the apple mixture remaining in the pan. Cover, lower the heat and let simmer for 15 minutes, stirring occasionally.At the end of the cooking time, check that the chicken is cooked. Add the reserved apple mixture and pour in the cream. Continue cooking for a few minutes for the ingredients to blend well.
6
3 5 5 2
1/4 cup (60 mL) butter 3 boneless chicken breast, cut into strips To taste Salt and freshly ground pepper 1 tsp. (5 mL) mild curry powder 2 yellow onion, thinly sliced 2 Tbsp. (30 mL) Maple syrup 1 fresh rosemary stem 3 garlic cloves, peeled and chopped 6 Cortland apples, peeled and cut into quarters 3/4 cup (190 mL) cider 1/4 cup (60 mL) 15% cream
Chicken Cortland

Chicken Cortland

Rate this recipe
5 Votes
  • Gluten-free
6
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1/4 cup
    (60 mL)
    butter
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  • 3
    boneless chicken breast, cut into strips

  • To taste Salt and freshly ground pepper
  • 1 tsp.
    (5 mL)
    mild curry powder
  • 2
    yellow onion, thinly sliced
  • 2 Tbsp.
    (30 mL)
    Maple syrup
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    SAVE $2.00
    IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP

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    500 - 540 ml SELECTED VARIETIES


  • 1
    fresh rosemary stem
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  • 3
    garlic cloves, peeled and chopped
  • 6
    Cortland apples, peeled and cut into quarters
  • 3/4 cup
    (190 mL)
    cider
  • 1/4 cup
    (60 mL)
    15% cream
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Imprimer ma sélection

Preparation

In a large non-stick pan, heat half the butter, then brown the chicken for a few minutes until it's lightly browned. Season with salt, pepper and add the curry powder. Stir and set aside in a large bowl, leaving the cooking juices in the pan.

In the same pan, heat the remaining butter over low heat and cook the onions until they soften. Raise the heat to high and, stirring constantly, add the maple syrup, a few rosemary sprigs, the garlic and apples. Continue cooking for a few minutes until the apples are golden and still somewhat crisp. Set aside half this mixture.

Add the reserved chicken strips and the cider to the apple mixture remaining in the pan. Cover, lower the heat and let simmer for 15 minutes, stirring occasionally.

At the end of the cooking time, check that the chicken is cooked. Add the reserved apple mixture and pour in the cream. Continue cooking for a few minutes for the ingredients to blend well.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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