Maple Chicken Cream De Brie Sauce
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
49
Spice
60
Sweetness
52
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
910 g
Ground Chicken1 tsp
Crushed Red Pepper2 tbsp
Garlic (chopped)1 cup
Honey1 cup
Brown Sugar1 cup
Maple Syrup1 cup
Bread Crumb1
Salt1 cup
White Wine2 tsp
Shallot (chopped)4 cups
Heavy Cream110 g
Brie (rind removed)110 g
Dijon MustardDirections:
1
Place chicken in large mixing bowl, add red pepper, sage, garlic, honey, brown sugar, and maple syrup, and mix thoroughly
2
Add bread crumbs, salt, and pepper
3
Place mixture in refrigerator for 15 minutes to set
4
Preheat oven to 350 degrees Fahrenheit
5
Place stuffing in pastry bag with a wide tip
6
Pipe about 4-ounces of stuffing into the pocket of each chicken breast
7
In a large saute pan, add enough olive oil to cover the bottom of the pan lightly, and heat
8
Dust the chicken with flour, and saute to brown all sides, place in oven to finish cooking for 8 to 10 minutes
9
Ladle 2 ounces of the Cream de Brie Sauce on to each of 6 plates
10
Slice chicken into 6 to 7 pieces, and lay on top of sauce
11
Ladle 1-ounce of sauce over chicken
12
Sprinkle plate with chopped parsley to finish
13
Reduce wine, garlic, and shallots by 1/2, add cream, and simmer for 10 minutes
14
Reduce heat, add the Brie and mustard, and mix until smooth
15
Keep warm until needed