Chicken Breast With Ermite | Recipes

Ingredients
4 deboned chicken

half-breasts or 4 chicken cutlets
1/2 cup (125 ml) of Ermite
3 tbsp. (45 ml) 15% cream
3 tbsp. (45 ml) butter
1 shallot, finely chopped
1 tbsp. (15 ml) sugar
3 tbsp. (45 ml) red wine (optional)
1/2 cup (125 ml) veal or chicken stock
1/2 cup (125 ml) Morello cherries (sold in jars in all supermarkets)
1 sprig fresh marjoram
Salt and freshly ground pepper

Preparation
Preheat oven to 350ºF (175ºC).

In a bowl, mix the Ermite with cream. Set aside.

Distribute the Ermite mixture on the chicken breasts. Roll and tie up.

In a pan, melt 2 tbsp. (30 ml) butter over high heat and sear the chicken rolls on all sides. Put in a baking dish and continue cooking in the oven for about 8 minutes.

In same the pan used to sear the rolls, melt the remainder of the butter and cook the shallots. Powder with sugar and caramelize. Add the red wine and reduce. Add veal or chicken stock and reduce again. Add the Morello cherries and marjoram. Add salt and pepper.

Serve the chicken rolls covered in the Morello cherry sauce with steamed vegetables.

Suggestion

Replace the Ermite with a le riopelle de l'Isle or a Le Ciel de Charlevoix.