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Chicken Breast With Ermite


4 portions

Ingredients

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

Preparation

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  • 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 30 ml (2 tbsp.) 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

You can use these cheeses for this recipe

Accompaniments

Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines