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!
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!
Used different ingredients.
Thanks Dave for a great chicken recipe. I used brandy and whatever other liqueur I had on hand - I don't think it has to be hazelnut liquer to taste good. I made this as a mid week supper and impressed everyone. The chicken was very moist and tender and the hazelnuts in the crust had a great flavour - and I don't normally like nuts! Even warmed up the next day it still tasted great! Thanks! - 18 Jul 2008
Yummy recipe I did mine without mushrooms (not a fan) and it tasted really good. It needs a decent pan as everything was a bit crowded in my tiny frying pan when it came to lighting the alcohol - tasted great though. Might try it with almonds and disaronno at some point simply because frangelico is hard to come by in the shops and i had to order mine online. Yum yum though! - 15 Feb 2011