Chicken Scaloppine With Hazelnut Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Source: Bon Appétit (October 2008) Ingredients:
2 boneless skinless chicken breast halves |
1 tablespoon butter |
1 tablespoon canola oil |
1 large shallot, minced (about 1/4 cup) |
1/4 cup madeira wine |
1/3 cup heavy whipping cream |
1/4 cup hazelnuts, toasted, husked, chopped (about 1 1/4 ounces) |
Directions:
1. Remove tenderloins from chicken breast halves.
2. Slice each chicken breast half on diagonal into 4 cutlets.
3. Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap.
4. Using mallet, pound each piece to about 1/3-inch thickness.
5. Sprinkle pounded chicken with salt and pepper on both sides.
6. Melt butter with oil in heavy large skillet over medium-high heat.
7. Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 1- 1/2 minutes per side.
8. Transfer chicken to plate; cover to keep warm.
9. Add shallot to same skillet and sauté until tender, about 3 minutes.
10. Pour in Madeira and bring to boil, stirring to scrape up any browned bits.
11. Add cream; boil until sauce thickens slightly, about 2 minutes.
12. Stir in hazelnuts.
13. Season sauce with salt and pepper.
14. Pour sauce over chicken and serve.
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