Chicken Breast in a Croque Cerise Onion Confit Sauce


• 1 tbsp butter

• 1 tbsp oil

• 3 to 4 chicken breasts

• 2 tbsp butter

• 2 tbsp flour

• 2 tbsp Croque Cerise onion confit

• 1 tbsp old-fashioned mustard

• 1 cup beef (or chicken) broth

• 1/4 cup beer

• Salt and pepper


• Heat butter and oil in a non-stick skillet over medium heat.

• Cut the chicken breasts into strips and brown in the pan about 5 minutes per side or until cooked through.

• Season with salt and pepper to taste and set aside.

• In the same pan, bring the broth and beer to a boil.

• At the same time, melt 2 tbsp of butter in the microwave and mix with 2 tbsp of flour.

• Add the butter and flour mixture to the boiling broth and mix well with a whisk.

• Add the onion confit and mustard to the gravy and mix well.

• Add the chicken and lower the heat to simmer for about ten minutes.

• Adjust the seasoning if necessary and serve.

For this recipe you will need:

confit d'oignon au griotte