Spicy Maple-Pecan Chicken Recipe Pairing

Spicy Maple-Pecan Chicken + Reserve Napa Valley Chardonnay

Prep 25min, Cook 15min, Total 40 min

Serves 6

When the weather cools down, one of the things we look forward to most is trying a new recipe utilizing gorgeous fall ingredients. This spicy maple-pecan chicken with radicchio, Brussels sprouts, and cranberry salad from eMeals is as eye-pleasing as it is delicious. Why not make a great meal and pair it with wine? We recommend our 2018 Reserve Napa Valley Chardonnay. The citrus and spicy satin finish complement this savory dish brilliantly.

Ingredients

• 1 Tbsp olive oil 6 (6-oz) chicken cutlets
• 2 Tbsp minced garlic
• ¼ cup pure maple syrup
• 1 Tbsp Dijon mustard
• 2 tsp fresh lemon juice
• ¼ tsp cayenne pepper
•  ½ cup finely chopped pecans

Side Dish Ingredients

• ½ lb Brussels sprouts, thinly sliced
• 1 Tbsp water 6 cups organic baby spinach (or use chopped kale)
• 1 small head radicchio, thinly sliced
• ½ cup unsweetened dried cranberries
• ¼ cup pepitas (pumpkin seeds)
• 1 Tbsp white wine vinegar
• 1 Tbsp honey
• 2 cloves garlic minced
• 3 Tbsp extra virgin olive oil

Instructions

1. Preheat oven to 425°F. Rub oil on a roasting pan rack; place rack in pan and arrange chicken on rack.
2. Combine garlic, syrup, mustard, lemon juice, and cayenne pepper in a bowl. Brush over both sides of chicken; sprinkle with nuts.
3. Bake 10 to 12 minutes or until chicken is done.

Side Dish Instructions

1. Cook Brussels sprouts and water, covered, in a microwave-safe bowl at HIGH 1 to 2 minutes or until crisp-tender; drain and cool.
2. Combine spinach, Brussels sprouts, radicchio, cranberries, and pumpkin seeds in a large bowl.
3. Whisk together vinegar, honey, and garlic; gradually whisk in oil until blended. Pour dressing over salad, toss.

Pair it with: Sterling 2018 Reserve Napa Valley Chardonnay

“The 2018 Chardonnay Reserve was fermented in 100% French oak, 70% new, and aged for 16 months. The nose is redolent of spiced pears, ripe peaches and lemon curd with hints of cedar, allspice and brioche. Medium to full-bodied, the palate gives up mouth-coating stone fruit and citrus layers with a satiny texture and oodles of freshness, finishing long and spicy.” - Lisa Perrotti-Brown MW, Wine Advocate