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Bon Appétit

Chicken Scallopine with Hazelnut-cream sauce

By Tori Ritchie

3.5

(11)

The sauce packs a great hazelnut crunch, and Madeira's nutty flavors bring it all together.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 skinless boneless chicken breast halves
1 tablespoon butter
1 tablespoon canola oil
1 large shallot, minced (about 1/4 cup)
1/4 cup Madeira
1/3 cup heavy whipping cream
1/4 cup hazelnuts, toasted , husked, chopped (about 1 1/4 ounces)

Preparation

  1. Step 1

    Remove tenderloins from chicken breast halves. Slice each chicken breast half on diagonal into 4 cutlets. Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap. Using mallet, pound each piece to about 1/3-inch thickness. Sprinkle pounded chicken with salt and pepper on both sides.

    Step 2

    Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 11/2 minutes per side. Transfer chicken to plate; cover to keep warm. Add shallot to same skillet and sauté until tender, about 3 minutes. Pour in Madeira and bring to boil, stirring to scrape up any browned bits. Add cream; boil until sauce thickens slightly, about 2 minutes. Stir in hazelnuts. Season sauce with salt and pepper. Pour sauce over chicken and serve.

TagsChicken BreastChickenPoultryHazelnutNutMainDinnerGluten FreeEasySauteBon Appétit
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