Chicken with Apple Cider Sauce and Bacon Bits

One last autumn recipe before December hits!

I really like how the sweetness of the cider offsets the smoky saltiness of the bacon. Use any kind of bacon you like, even turkey bacon will do!

Serve it with mashed sweet potatoes and sautéed green beans. Yum!

Serves 4

• 4 chicken breasts = 4 escalopes de poulet
• Salt & pepper = sel et poivre
• 2 slices of bacon = 2 tranches de bacon
• Half small onion, minced = un demi petit oignon, émincé
• ½ to ¾ cup apple cider = environ 150 ml jus de pomme
• ¼ cup +1 tablespoon chicken broth = 60 ml + 1 cuillère à soupe de bouillon de poulet
• 1 tablespoon cornstarch = 1 cuillère à soupe de maïzena

Place chicken breast between 2 sheets of plastic wrap and pound to ½-inch thickness using a rolling pin. Sprinkle evenly with salt and pepper.

Cook bacon slices in a large skillet over medium heat until crisp. Remove bacon from pan and crumble in a small bowl. Add chicken to the same skillet and cook about 4 minutes on each side. Remove chicken, set aside and keep warm.

Add minced onion to pan, cook a few minutes, stirring constantly. Add cider and ¼ cup broth, bring to a simmer and cook for a couple of minutes, scraping pan to loosen browned bits. Stir in bacon and return chicken to the pan. Let it all simmer for another 5 minutes. Remove chicken and plate to serve.

Mix cornstarch with one tablespoon of broth and add to the skillet. Let the sauce thicken for a couple of minutes. Pour cider-bacon sauce over the chicken and serve right away. Enjoy!

Autumn Quinoa Salad

 

I made this quinoa salad for a teachers luncheon at my son's school and it was such a hit that I got an email requesting my “secret” recipe! Haha, no secret here, I am always happy to share good food and recipes. I just wanted to bring something fresh, healthy, gluten and nut-free and vegan, so anyone could enjoy it! I quickly put the salad together with what I had on hand. You could substitute any nuts you like for the pepitas and add ¼ cup of crumbled goat or blue cheese.

Serves 6-8

For the salad:

• 1 ½ cups tri-color quinoa = 250 g de quinoa
• 1 medium butternut squash, peeled and diced = 1 courge musquée, épluchée et coupée en petits dés
• 4 oz. baby spinach or baby kale = 110 g de jeunes pousses d'épinards ou de kale
• ¼ cup roasted pumpkin seeds or nuts = 30 g de pépitas (graines de courges rôties)
• ¼ cup dried cranberries = 30 g de cranberries séchées

For the vinaigrette:

• 1 minced garlic clove = 1 gousse d'ail, émincée
• 1 tablespoon apple butter (or applesauce) = 1 cuillère à soupe de compote de pommes
• 1 tablespoon Dijon mustard = 1 cuillère à soupe de moutarde forte
• 1 tablespoon maple syrup =1 cuillère à soupe de sirop d'érable
• ½ teaspoon salt = ½ cuillère à café de sel
• 3 or 4 tablespoons apple cider vinegar = 3 ou 4 cuillères à soupe de vinaigre de cidre
• 6 to 8 tablespoons olive oil = 6 à 8 cuillère à soupe d'huile d'olive

Place quinoa in 3 cups of water in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Set aside to cool.

In the meantime, spread the diced butternut squash on a cookie sheet, spray with a little olive oil and sea salt and roast in 375-400° oven for about 20 minutes. Set aside to cool.

In a large bowl, combine cooked quinoa and roasted butternut squash, add about baby spinach, pumpkin seeds and dried cranberries.

Put all the ingredients for the vinaigrette in a mason jar, close lid tightly and shake to blend.

Pour dressing over salad {you may not need all of it, refrigerate any leftover} and toss well.

If making ahead, refrigerate salad until ready to serve. Let it sit at room temperature for 15 minutes before serving.

Enjoy!