Hazelnut Chicken24 Reviews
“Boneless breast of chicken, lightly breaded and sauteed with brandy and Frangelico (a hazelnut liqueur).” - by Dave Fuhr
Original recipe yields 4 servings
- In a shallow dish or bowl, mix together bread crumbs and hazelnuts. Dip chicken breasts in egg beat, then in crumb/nut mixture to coat. In a large saucepan, melt butter or margarine over medium high heat. Brown chicken on both sides. Add the mushrooms, and a little more butter or margarine if necessary. Saute until mushrooms are soft, about 2 minutes.
- Remove saucepan from heat and add the brandy. Light with a match, let flame evaporate alcohol. When flame goes out, add hazelnut liquor. Light with a match and let flame evaporate alcohol. When flame goes out, return saucepan to heat and simmer to reduce liquid/sauce until it is thick. Then serve!
Amount Per Serving (4 total)
- 511 cal
- 20.5 g
- 31.3 g
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"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!..." See more"
"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...." See more"
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