Hazelnut and Brandy Chicken

Hazelnut and Brandy Chicken


55 people made this

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!

Dave Fuhr

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

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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Reviews (7)


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


Used almonds in the breadcrumbs and amaretto because it was easier to find. Cooked it for a family get together and everyone raved! - 09 Dec 2012


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

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