Chicken with Maple-hazelnut Sauce

Chicken with Maple-hazelnut Sauce
  • 4 servings
  • 0:05 Preparation
  • 0:18 Cooking
  • 0:23 Total Time


Add all
  • 1/3 cup
    (80 mL)


  • 4

    chicken breasts

  • 3 Tbsp.
    (45 mL)

    Dijon mustard

  • black pepper to taste

  • 3 Tbsp.
    (45 mL)


  • 2

    shallots sliced very thin

  • 1/4 cup
    (60 mL)

    pure maple syrup

  • 1/2 cup
    (125 mL)

    plain yogurt


Preheat oven to 350°F/180°C.

Roast hazelnuts on a baking sheet for 12-15 min. Remove skins and chop coarsely. Set aside.

Baste chicken with mustard.

In a skillet, heat 2 Tbsp. (30 mL) butter. Brown chicken 3-4 min. per side over medium-high heat. Place chicken in a baking dish and bake 8-10 min.

In the same skillet, heat remaining butter and cook shallots and hazelnuts 2 min. Add maple syrup and simmer 1 min.

Remove from heat and stir in yogurt.

Pour sauce over chicken breasts.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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