Portions : 4
Preparation : 15 minutes
Cooking time : 15 minutes
INGREDIENTS
- 4 Québec chicken breasts
- 120 ml (8 tablespoons) Onion and Cabernet Onion PC Black Collection wine jelly
- 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
- 1 onion, thinly sliced
- 1 green bell pepper, brunoise
- 5 ml (1 tsp.) Roasted garlic PC Blue Menu
- 60 ml (4 tbsp.) capers
- 3 ml (1/2 tsp.) chili flakes
- 1 poultry bouillon cube
- 125 ml (1/2 cup) 35% cream
- 4 portions cooked pasta (penne or other)
- 125 ml (½ cup) grated Parmesan cheese
- Salt and pepper to taste
PREPARATION
- Using a paring knife, open the chicken breasts in a wallet shape (opening through the center to create a cavity in the breast).
- Spread the Onion & Cabernet Wine Jelly in the cavity of each breast.
- In a hot skillet, sear chicken breasts coated in Mycryo butter or the fat of your choice, 2 minutes on each side.
- Add the onion and bell pepper and cook for a further 2 minutes.
- Add roasted garlic, capers, hot pepper, bouillon cube, cream, 250 ml (1 cup) water, cover and cook over low heat for 10 minutes. Check seasoning.
- Add hot pasta, stir and check seasoning. Sprinkle with Parmesan cheese.
