Hazelnut Chicken with Orange Thyme Cream

Name: Hazelnut Chicken with Orange Thyme Cream
Prep time: P1H
Total time: P1H30M
Yield: 2
Cuisine: Fusion
Ingredients: chicken; flour; butter; hazelnuts (filberts); bread; thyme; eggs; salt; black pepper; oranges; liqueur; heavy whipping cream; salt; black pepper

Submitted by kati

Don’t let that chicken go dry, but instead try this flavorful recipe that will help you start your own personal cookbook.

YIELD

2 servings

PREP

60 min

COOK

30 min

READY

90 min

Ingredients

EACH CHICKEN
breasts, boned, skinned and lightly pounded *

X ALL-PURPOSE FLOUR
to dredge *

TABLESPOONS BUTTER

⅓

CUP HAZELNUTS (FILBERTS)
coarsely chopped

⅓

CUP BREAD
crumbs, fresh *

TEASPOON THYME *

EACH EGGS
lightly beaten with 1 ts water

X SALT
to taste *

X BLACK PEPPER
to taste *

EACH ORANGES
sectioned, reserve any juice

⅛

TEASPOON LIQUEUR
hazelnut flavor *

CUP HEAVY WHIPPING CREAM

X SALT
to taste *

X BLACK PEPPER
to taste *

Directions

Cut each chicken breast in half. Mix together hazelnut pieces, bread crumbs and thyme. Set aside. Prepare egg wash. Beat egg lightly with water, and add salt and pepper.

Dredge chicken breasts in flour, dip into egg wash and coat with hazelnut crumb mixture. Shake off excess. Chill until ready to use.

Melt butter in heavy pan. Over moderate heat, cook chicken breasts until golden brown on both sides, approximately 10 to 15 minutes. Add reserved orange juice, thyme, hazelnut liqueur, and heavy cream. Simmer gently, basting often, until chicken is barely cooked through and sauce has thickened slightly. Add orange sections and season to taste with salt and pepper.

Remove chicken breasts from pan and pour sauce over them.