- In a frying pan on medium heat, brown the chicken on skin side in the butter for 3 minutes without disrupting. Season with salt and pepper and turn the chicken oven. Add the shallots, lemon juice and maple Dijon marinade.
- Bring to a boil and add the white wine. Bake at 350 °F for 12 minutes, basting often. Set oven to broil for 3 minutes or until the skin is well glazed. Set aside.
- During this time, prepare the condiment. Place all condiment ingredients in a bowl, mix carefully and set aside in a cool place.
- Serve the maple Dijon marinade glazed chicken breasts hot, accompanied by fresh pasta and the yogurt and cucumber condiment.
Recipe development : Chef Giovanni Apollo
Photo credits :
Marie-Élaine Thibault, Chef-stylist
Marc-André Lapierre, photographer