Maple Chicken Cream De Brie Sauce Recipes

Steps:

• Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
• Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.

Steps:

• Place chicken pieces in casserole dish and cover with syrup, oil, vinegar, tomato puree, sherry and soy sauce. Season with salt and pepper and add curry powder, marjoram and cloves. Combine well and marinate for 4 hours at room temperature.
• Place casserole on stove top on low heat and simmer 30 minutes. Add onion, mushrooms, raisins, almonds, green pepper and celery and cook another 30 minutes. Serve with wild rice.

Steps:

• In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, brown sugar and cinnamon. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in maple flavoring., Transfer to three 6-oz. ramekins or custard cups. Place in a 6-qt. slow cooker; add 1 in. of boiling water to slow cooker. Cover and cook on high for 2 to 2-1/2 hours or until centers are just set (mixture will jiggle). Carefully remove ramekins from slow cooker; cool for 10 minutes. Cover and refrigerate for at least 4 hours., For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately., If broiling the custards, preheat broiler and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.