Hazelnut Chicken

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Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 1 Serving


For the chicken
  • ¼ cup crushed hazelnut flour
  • 1 (7-ounce) boneless, skinless chicken breast
  • 2 tablespoons butter
For the hazelnut sauce
  • 1 tablespoon butter
  • 1 teaspoon chopped shallots
  • 1 teaspoon snipped fresh thyme
  • 2 ounces hazelnut liqueur
  • 2 ounces fresh orange juice
  • 4 ounces heavy cream
  • Salt and freshly ground black pepper
  • ¼ cup canned mandarin oranges
How to Make It
    To prepare the chicken
  1. Place flour on a large plate. Dredge both sides of chicken in flour. Melt the 2 tablespoons butter in a large sauté pan over medium-high heat. Place chicken breast in sauté pan and cook for 5 minutes. Turn chicken breast and cook for 5 minutes more, until just cooked through.
  2. To make the hazelnut sauce
  3. Meanwhile, place a medium saucepan over medium heat for 2–3 minutes. Add butter, shallots, thyme, liqueur, orange juice, cream, and salt and pepper to taste. Simmer for 5 minutes. Stir in mandarin oranges.
  4. To plate and serve
  5. Place chicken breast in the center of a dinner plate. Top chicken with hazelnut sauce and garnish with a sprig of parsley. Serve immediately.

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