Hazelnut Chicken recipe

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Ingredients

1 cup dried bread crumbs, seasoned
½ cup ground hazelnuts
4 skinless, boneless chicken breasts
1 egg, beaten
⅛ cup butter
8 fresh mushrooms, sliced
1 ½ fluid ounces brandy
2 fluid ounces hazelnut liqueur

Nutrition Info

511.1 calories
carbohydrate: 31.3 g
cholesterol: 130.5 mg
fat: 20.5 g
fiber: 3.5 g
protein: 36.8 g
saturatedFat: 5.6 g
servingSize: -
sodium: 665.6 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a shallow dish or bowl, mix together bread crumbs and hazelnuts. Dip chicken breasts in egg beat, then in crumb/nut mixture to coat. In a large saucepan, melt butter or margarine over medium high heat. Brown chicken on both sides. Add the mushrooms, and a little more butter or margarine if necessary. Saute until mushrooms are soft, about 2 minutes.

  2. Remove saucepan from heat and add the brandy. Light with a match, let flame evaporate alcohol. When flame goes out, add hazelnut liquor. Light with a match and let flame evaporate alcohol. When flame goes out, return saucepan to heat and simmer to reduce liquid/sauce until it is thick. Then serve!

Recipe Yield

4 servings

Recipe Note

Boneless breast of chicken, lightly breaded and sauteed with brandy and Frangelico (a hazelnut liqueur).

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