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Chicken with Maple-hazelnut Sauce https://www.metro.ca/userfiles/image/recipes/poulet-erable-noisettes-3220.jpg PT05M PT18M PT23M
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.
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1/3 cup (80 mL) hazelnuts 4 chicken breasts 3 Tbsp. (45 mL) Dijon mustard black pepper to taste 3 Tbsp. (45 mL) butter 2 shallots sliced very thin 1/4 cup (60 mL) pure maple syrup 1/2 cup (125 mL) plain yogurt
Chicken with Maple-hazelnut Sauce

Chicken with Maple-hazelnut Sauce

Rate this recipe
11 Votes
  • Gluten-free
4
servings
0:05
Preparation
0:18
COOKING
0:23
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/3 cup
    (80 mL)
    hazelnuts
  • 4
    chicken breasts
  • 3 Tbsp.
    (45 mL)
    Dijon mustard

  • black pepper to taste
  • 3 Tbsp.
    (45 mL)
    butter
  • 2
    shallots sliced very thin
  • 1/4 cup
    (60 mL)
    pure maple syrup
  • 1/2 cup
    (125 mL)
    plain yogurt
Imprimer ma sélection

Preparation

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

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Gluten-free recipes

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