Hazelnut and Brandy Chicken

    40 mins

    Chicken breasts lightly breaded and sautéed with brandy and Frangelico, the hazelnut liqueur from northern Italy. A unique dish for entertaining, or a special midweek meal. Serve with steamed green beans or broccoli.

    49 people made this

    Serves: 4 

    • 125g (1 cup) dried breadcrumbs, seasoned with salt and pepper
    • 50g ground hazelnuts
    • 4 skinless, boneless chicken breast fillets
    • 1 egg, beaten
    • 50g butter, or as needed
    • 8 Swiss Brown mushrooms, sliced
    • 2 tablespoons (30ml) brandy
    • 3 tablespoons (45ml) Frangelico

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. In a shallow bowl, mix breadcrumbs and hazelnuts. Dip chicken breasts in egg, then in crumb and nut mixture to coat.
    2. In a large saucepan, melt butter over medium-high heat. Fry chicken for about 6 minutes on each side until golden brown.
    3. Add the mushrooms and a little more butter if necessary to the saucepan. Fry for about 2 minutes or until tender.
    4. Remove saucepan from heat and add the brandy. Light with a match and let flame evaporate alcohol. When flame goes out, add hazelnut liqueur. Light with a match and let flame evaporate alcohol. When flame goes out, return saucepan to heat and simmer to reduce liquid until it thickens.

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    Reviews in English (37)


    I am a chef and have added this dish to my menu at the restaurant. It's quick and easy to prepare and it taste sensational! Want to impress someone with your culinary skills, try this dish!  -  24 Apr 2001  (Review from Allrecipes US | Canada)


    This was an amazing dish. I did not have brandy, but it still tasted great. This was my first time lighting alcohol on fire. It is not at all scary. However, the leftovers were not very good.  -  30 Jan 2002  (Review from Allrecipes US | Canada)


    We loved it! My guests raved about how good it was. Our Kroger had no hazelnuts, so I used almonds. Very quick and easy. Thanks!  -  12 Apr 2005  (Review from Allrecipes US | Canada)