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.
125g (1 cup) dried breadcrumbs, seasoned with salt and pepper
In a shallow bowl, mix breadcrumbs and hazelnuts. Dip chicken breasts in egg, then in crumb and nut mixture to coat.
In a large saucepan, melt butter over medium-high heat. Fry chicken for about 6 minutes on each side until golden brown.
Add the mushrooms and a little more butter if necessary to the saucepan. Fry for about 2 minutes or until tender.
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.