Combine the maple vinaigrette and Dijon mustard and add the chicken breasts. Season with salt and pepper to taste.
Marinate in the refrigerator for 1 hour.
Barbecue over medium heat or cook in a non-stick ridged pan, 6 to 7 minutes, until internal temperature reads 65°C/150°F or until the meat is no longer pink. Set aside.
Cut the broccoli into florets. Cut the carrot diagonally into 1/8-in. slices.
Cut the red pepper into strips. Steam the vegetables for about 4 minutes.
Cut the chicken breasts into cutlets. Arrange on plates. Add the steamed vegetables.
Drizzle maple vinaigrette around the rim of the plate. Serve immediately.
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.
© Société des alcools du Québec, 2007
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