Recipe courtesy of Liz Barclay

Maple Encrusted Chicken with Nectarine Brandy Sauce

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 6 servings
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Butter, for greasing pan

6 boneless, skinless chicken breast halves

1 cup finely ground pecans

1 tablespoon Dijon mustard

1 tablespoon maple syrup

1 tablespoon butter, melted

1 tablespoon brandy

1 egg white, slightly beaten

1/4 teaspoon freshly ground pepper

Nectarine Brandy Sauce, recipe follows

Fresh parsley sprigs, for garnish

Seasonal flowers, optional, for garnish

Nectarine Brandy Sauce:

2 nectarines, peeled, pitted, and finely diced

1/4 cup diced sweet onion

1 cup sour cream

2 tablespoons brandy

2 tablespoons maple syrup

1 tablespoon Dijon mustard


  1. Preheat the oven to 375 degrees F. 
  2. Lightly butter the bottom of a 13 by 9 by 2-inch baking dish. Arrange chicken in dish in a single layer. In a medium bowl, mix together the pecans, mustard, maple syrup, melted butter, brandy, egg white, and pepper. Spread mixture evenly over each chicken breast. Bake, uncovered, for 40 minutes. Arrange chicken on a platter and spoon Nectarine Brandy Sauce over each piece. Garnish with parsley sprigs and seasonal flowers. Serve with additional sauce on the side.

Nectarine Brandy Sauce:

  1. In medium saucepan, combine all ingredients and cook over low heat, stirring occasionally, for about 20 minutes.