Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHICKEN-----
2 ea Whole boned chicken breasts,
1 x Skinned and lightly pounded
1 x Flour to dredge
3 T Butter
-----HAZELNUT CRUMB M-----
1/3 c Hazelnuts, coarsely chopped
1/3 c Fresh bread crumbs
1/4 t Thyme
1 ea Egg, lightly beaten with
1 t Water
1 x Salt and pepper to taste
-----ORANGE THYME C-----
1 ea Orange, sectioned
1 x (reserve any juice)
1/8 t Hazelnut liqueur (Such as Fr
1 c Heavy cream
1 x Salt and pepper to taste
Cut each chicken breast in half. Mix together hazelnut pieces, bread
crumbs and thyme. Set aside. Prepare egg wash. Beat egg lightly
with water, and add salt and pepper.
Dredge chicken breasts in flour, dip into egg wash and coat with
hazelnut crumb mixture. Shake off excess. Chill until ready to use.
Melt butter in heavy pan. Over moderate heat, cook chicken
breasts until golden brown on both sides, approximately 10 to 15
minutes. Add reserved orange juice, thyme, hazelnut liqueur, and
heavy cream. Simmer gently, basting often, until chicken is barely
cooked through and sauce has thickened slightly. Add orange sections
and season to taste with salt and pepper.
Remove chicken breasts from pan and pour sauce over them. Serve
