Maple & Dried Cranberry Chicken W/butternut S
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Maple & Dried Cranberry Chicken W/butternut S
  Maple    Cranberry    Chicken    Canadian  
Last updated 6/12/2012 12:56:29 AM. Recipe ID 18700. Report a problem with this recipe.
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      Title: Maple & dried cranberry chicken w/butternut s
 Categories: Canadian, Chicken
      Yield: 4 Servings
      1 lb Butternut squash
      1 lg Onion, chopped
      3 oz Swiss cheese, grated
      1 ts Chopped parsley
      1 ts Chopped chives
    1/2 c  Butter
      2 tb Olive oil
    1/2 c  Risotto rice
    1/2 c  White wine
      2 c  Chicken stock
  1 1/2 lb Chicken breast, boneless,
           -skinless, quartered
    1/4 c  Maple syrup
    1/8 c  Dried cranberries
  Peel and grate the butternut squash. Melt half the butter in a
  skillet and saute the squash and half the onion together until
  translucent. Stir in the cheese, parsley, and chives. Set aside. Heat
  the olive oil in a saucepan over medium heat. Saute the remaining
  onion. Add the rice and wine, stirring constantly. Reduce. Add one
  and a half cups of the chicken stock, one-half cup at a time,
  stirring until absorbed. The rice is done when still slightly
  crunchy. Combine with the squash mixture. Fry the chicken breasts in
  the remaining butter a few minutes on each side. Add the maples
  syrup, cranberries, and remaining chicken stock. Cook for a few
  minutes over low heat, or until the sauce is slightly reduced. Serve
  over the squash risotto.
  At the Casino of Montreal, chef Jean Pierre Curtat mixes typical
  Quebec ingredients like dried cranberries and maple syrup to
  main-course dishes. In this recipe, I've substituted chicken breast
  for veal sweetbreads.

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Recipe ID 18700 (Apr 03, 2005)

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