Sambuca Jazz Cafe Maple Chicken Cream de Brie Sauce


  • 2 lbs ground chicken
  • 1 tsp crushed red pepper
  • 2 oz freshly chopped sage
  • 2 tsp chopped garlic
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 1 cup bread crumbs
  • 1 tsp salt
  • 1 tsp black cracked pepper
  • 6 (8 oz.) chicken breasts, with a slit cut on the thick side for stuffing
  • Olive oil, for saut?ing
  • Flour, for dusting
  • Cream de Brie Sauce,
  • Chopped parsley, for garnish


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.

Preheat oven to 350° F.

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.

Ladle 2 oz 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.Cream de Brie Sauce Ingredients:

  • 1 cup white wine
  • 2 Tbsp chopped garlic
  • 2 tsp chopped shallots
  • 4 cups heavy cream
  • 4 oz brie, rind removed
  • 4 oz Dijon mustard
  • Salt and pepper


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.

Makes 6

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