Sambuca Jazz Cafe Maple Chicken Cream De Brie Sauce Recipe

An American restaurants recipe for chicken made with Italian liqueur and served with a French sauce.

• Meal Type: Entree
• Ethnicity: American
• Holiday Category: N/A
• Preparation Time: 45 minutes to 1 hour

Ingredients

• 2 pounds ground chicken
• 1 teaspoon crushed red pepper
• 2 ounces freshly chopped sage
• 2 teaspoons chopped garlic
• 1/2 cup honey
• 1/2 cup brown sugar
• 1/2 cup maple syrup
• 1 cup bread crumbs
• 1 teaspoon salt
• 1 teaspoon black cracked pepper
• 6 (8 ounce) chicken breasts, with a slit
•     cut on the thick side for stuffing
• Olive oil, for sautéing
• Flour, for dusting
• Cream de Brie Sauce, recipe follows
• Chopped parsley, for garnish

Directions

1. Place chicken in large mixing bowl, add red pepper, sage, garlic, honey, brown sugar, and maple syrup, and mix thoroughly. Add bread crumbs, salt, and pepper. Place mixture in refrigerator for 15 minutes to set.
2. Preheat oven to 350 degrees F.
3. Place stuffing in pastry bag with a wide tip. Pipe about 4-ounces of stuffing into the pocket of each chicken breast. In a large sauté pan, add enough olive oil to cover the bottom of the pan lightly, and heat. Dust the chicken with flour, and sauté to brown all sides, place in oven to finish cooking for 8 to 10 minutes.
4. Ladle 2 ounces of the Cream de Brie Sauce on to each of 6 plates. Slice chicken into 6 to 7 pieces, and lay on top of sauce. Ladle 1 ounce of sauce over chicken. Sprinkle plate with chopped parsley to finish.
5. Cream de Brie Sauce
   1 cup white wine
   2 tablespoons chopped garlic
   2 teaspoons chopped shallots
   4 cups heavy cream
   4 ounces brie, rind removed
   4 ounces Dijon mustard
   Salt and pepper
6. Reduce wine, garlic, and shallots by 1/2, add cream, and simmer for 10 minutes. Reduce heat, add the Brie and mustard, and mix until smooth. Keep warm until needed.
7. Yield: 6 servings