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!
55 people made this
100g (4 oz) dried breadcrumbs, seasoned with salt and pepper
50g (2 oz) ground hazelnuts
4 skinless, boneless chicken breast fillets
1 egg, beaten
1 good knob butter, or as needed
8 crimini mushrooms, sliced
2 tablespoons brandy
4 tablespoons Frangelico
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Method Prep:25min › Cook:15min › Ready in:40min
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. Brown chicken on both sides. Add the mushrooms and a little more butter if necessary. Sauté until mushrooms are soft, about 2 minutes.
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 is thick. Then serve!