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| Home -> [Chicken, Fruits, Orange, Poultry] -> [Hazelnut chicken with orange thyme cream Recipe] |
Hazelnut chicken with orange thyme cream
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Chicken, Fruits, Orange, Poultry |
Rating: |
0 |
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Ingredients:
| | CHICKEN | | 2
| each | Whole boned chicken breasts | | 1
| x | Skinned and lightly pounded | | 1
| x | Flour to dredge | | 3
| tbsp | Butter | | | HAZELNUT CRUMB M | | 1/3
| cup | Hazelnuts, coarsely chopped | | 1/3
| cup | Fresh bread crumbs | | 1/4
| tbsp | Thyme | | 1
| each | Egg, lightly beaten with | | 1
| tbsp | Water | | 1
| x | Salt and pepper to taste | | | ORANGE THYME C | | 1
| each | Orange, sectioned | | 1
| x | (reserve any juice) | | 1/8
| tbsp | Hazelnut liqueur (Such as Fr | | 1
| cup | Heavy cream | | 1
| x | Salt and pepper to taste |
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Procedures:
| 1 | Cut each chicken breast in half. | | 2 | Mix together hazelnut pieces, bread crumbs and thyme. | | 3 | Set aside. | | 4 | Prepare egg wash. | | 5 | Beat egg lightly with water, and add salt and pepper. | | 6 | Dredge chicken breasts in flour, dip into egg wash and coat with hazelnut crumb mixture. | | 7 | Shake off excess. | | 8 | Chill until ready to use. | | 9 | Melt butter in heavy pan. | | 10 | Over moderate heat, cook chicken breasts until golden brown on both sides, approximately 10 to 15 minutes. | | 11 | Add reserved orange juice, thyme, hazelnut liqueur, and heavy cream. | | 12 | Simmer gently, basting often, until chicken is barely cooked through and sauce has thickened slightly. | | 13 | Add orange sections and season to taste with salt and pepper. | | 14 | Remove chicken breasts from pan and pour sauce over them. | | 15 | Serve |
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