Hazelnut and Brandy Chicken

    Hazelnut and Brandy Chicken

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    40min


    49 people made this

    About this recipe: 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.

    Ingredients
    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

    Directions
    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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