Column Recipes A. Larose
Chicken breast with garlic flower and basil cream
Chef Larose’s recipes
As part of our collaboration with Boucherie Brunelle, Alain Larose, invites you, twice a month, to discover new flavours and culinary experiences in his column Recipes A. Larose. Today, he’s sharing a new way to prepare the chicken breast as a main ingredient. Fall in love with its flavours!
Marinade’s Ingredients
- 2 tbsp. White salsamic vinegar
- 3 tbsp. Olive oil
- 2 tbsp. Chopped garlic flower
- 2 green onions, chopped
- 1 tbsp. Dijon mustard
- 1/2 tbsp. Salt
- 1/2 tbsp. Pepper
Cream’s Ingredients
- 1 cup. Chicken broth
- 1 cup. 35% Cooking cream
- 1 1/4 cups. Basil
- 1 cup. Fresh Parmesan cheese
- 1 tbsp. Garlic Flower
- 2 tbsp. Flour
- 2 tbsp. Butter
- 1/2 tbsp. Pepper
Preparation and cooking
- In a bowl, combine the marinade’s ingredient and add the chicken. Refrigerate for 1 to 2 hours.
- In a saucepan, melt the butter.
- Sweat the garlic flower for a few minutes.
- Add flour and whisk well.
- Add the chicken stock and cream, simmer for 10 minutes.
- Add the basil in a food processor.
- Thicken the cream with grated Parmesan.
- Adjust seasoning to taste if necessary.
- Grill chicken over medium heat for 10 minutes on each side. Serve with the cream.
Alain Larose has been Boucherie Brunelle‘s head chef since 2017. He is the man behind all of the meals behind the counter. His reputation at the store is well established. Thanks to his culinary creativity, he can now offer a new range of marinades to his customers. Whether it is a new recipe or a new product, Alain always finds a way to surprise us and create unique tastes. Come and meet him in store at: 126 Saint-Anne Street, Varennes, QC J3X 1R6
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