Chicken cutlets with caramelized onions over pastas
15
20
4
No
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
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.
- 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.
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