Maple Chicken Cream de Brie Sauce Recipe

Name: Maple Chicken Cream de Brie Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 sauteing; Flour, for dusting; Cream de Brie Sauce, recipe follows; Chopped parsley, for garnish; 1 cup white wine; 2 tablespoon chopped garlic; 2 teaspoon chopped shallots; 4 cups heavy cream; 4 ounces Brie, rind removed; 4 ounces Dijon mustard; Salt and pepper

Servings: persons

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 sauteing
Flour, for dusting
Cream de Brie Sauce, recipe follows
Chopped parsley, for garnish
1 cup white wine
2 tablespoon chopped garlic
2 teaspoon chopped shallots
4 cups heavy cream
4 ounces Brie, rind removed
4 ounces Dijon mustard
Salt and pepper

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.

1751

kcal

Calories

102

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 pounds ground chicken, 1 teaspoon crushed red pepper, 2 ounces freshly chopped sage, 2 teaspoons chopped garlic, and more.

Yes, Maple Chicken Cream de Brie Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Maple Chicken Cream de Brie Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions