Chicken breast with a maple syrup ginger pine nut sauce

2 chicken breasts deboned/skin on
1 tbsp sunflower oil
sea salt and pepper to taste
2 oz vegetable/chicken stock or water
1 tbsp maple syrup
1 tsp julienned ginger
1 tbsp lemon juice
1 oz cold unsalted butter cut into 1/2 “ cubes
1 tsp tarragon finely chopped

Preheat your broiler with the rack approximately 5” from element.
 Heat a heavy stainless steel frying pan on high heat for 2 minutes. Add the oil and when hot, add the chicken breasts skin side up. Cook for 1 minute then add the stock and bring to a boil. Cover and reduce heat to low for 15-20 minutes without turning. Cook until the breasts, core temperature reaches 150 degrees. Remove the breasts and place onto a baking sheet, cut the heat off in the pan for now. Place the breasts under the broiler for 4-5 minutes or until the skin becomes crispy and golden. Remove and let rest for 5 minutes. The chicken’s core temperature should have reached 160 degrees which is just what you want for juicy results. Turn the pan on high then add the maple syrup, ginger, pine nuts and lemon. Boil for 1 minute then add the tarragon and the butter while whisking. Cook until the butter melts and has thickened the sauce a bit. Cut the heat. Plate the chicken and serve with the sauce and garnish.


Cutrara’s Kitchen
905. 642.9074