Hazelnut and Brandy Chicken

    (6)
    40 min

    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

    Ingredients
    Serves: 2 

    • 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

    Method
    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. 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.
    2. 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!
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