A grand hazelnut-crusted chicken sauteed with mushrooms in a brandy and Frangelico glaze.
INGREDIENTS (for 2 servings):
- 1 cup dried bread crumbs, seasoned
- 1/2 cup ground hazelnuts
- 4 skinless, boneless chicken breasts
- 1 egg, beaten
- 1/8 cup butter
- 8 fresh mushrooms, sliced
- 1 1/2 fluid ounces brandy
- 2 fluid ounces hazelnut liqueur
In a shallow dish or bowl, mix together bread crumbs and hazelnuts. Dip chicken breasts in egg beat, then in crumb/nut mixture to coat. In a large saucepan, melt butter or margarine over medium high heat. Brown chicken on both sides. Add the mushrooms, and a little more butter or margarine if necessary. Saute until mushrooms are soft, about 2 minutes.
Remove saucepan from heat and add the brandy. Light with a match, let flame evaporate alcohol. When flame goes out, add hazelnut liquor. Light with a match and let flame evaporate alcohol. When flame goes out, return saucepan to heat and simmer to reduce liquid/sauce until it is thick. Then serve!