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Cocoa Chicken




Source of Recipe


the web


List of Ingredients




1/2 tsp. (2 mL) cinnamon
1/2 cup (125 mL) flour
4 chicken cutlets
1 Tbsp. (15 mL) butter
1 Tbsp. (15 mL) oil
1 average sized white onion, finely chopped
1/4 cup (60 mL) red wine
1 cup (250 mL) chicken broth*
2 tsp. (10 mL) cocoa powder
2 tsp. (10 mL) brown sugar
1 Tbsp. (15 mL) tomato paste
1 tsp. (5 mL) orange zest
1 Tbsp. (15 mL) 15% cream*
Salt and pepper to taste

Recipe



Preheat oven to 350°F (180°C).
Mix the cinnamon and flour and coat each cutlet thoroughly with this mixture.
In a large saucepan, brown the chicken over medium heat in a butter-oil mixture until it is lightly browned on all sides. Remove from the saucepan and set aside.
In the same saucepan, brown the onion over medium high heat 2 to 3 minutes. Deglaze with red wine and let reduce 2 minutes. Add the chicken broth, cocoa powder, brown sugar, tomato paste, orange zest and let cook 5 to 7 minutes more.
Add the cream and simmer a few minutes at medium heat until the sauce thickens slightly. Remove from heat and return cutlets to the sauce.
Cook in the oven for about 20 minutes.

You can add 1/2 cup (125 mL) raisins at the same time as the cream.


Serve over plain rice.

Serves 2-4.