Directions:
- In a large skillet, heat oil. Season the chicken breasts with salt and pepper and dust evenly with flour on both sides. Place chicken breast, skin side down into the hot oil. Sear until golden brown and turn. Sear for 1 minute and add the stock, and let reduce. In the work bowl of your food processor, puree hazelnuts until finely ground, then the butter and process until incorporated and smooth. Remove the puree with a spatula and add to the skillet, a little at a time, stirring constantly. Reduce heat, add sour cream, and adjust the seasonings. Remove the chicken breasts and place on a serving platter, top with the sauce. Garnish with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 618.98 Kcal (2592 kJ) | ||
| Calories from fat | 534.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.38g | 91% | |
|---|---|---|---|
| Cholesterol | 91.4mg | 30% | |
| Sodium | 329.84mg | 14% | |
| Potassium | 391.68mg | 8% | |
| Total Carbs | 16.43g | 5% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 10.54g | 21% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 1.9mg | 11% | |
| Calcium | 80.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 279.07 Kcal (1168 kJ) | ||
| Calories from fat | 240.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.77g | 91% | |
|---|---|---|---|
| Cholesterol | 41.21mg | 30% | |
| Sodium | 148.71mg | 14% | |
| Potassium | 176.59mg | 8% | |
| Total Carbs | 7.41g | 5% | |
| Sugars | 1.61g | 14% | |
| Dietary Fiber | 1.59g | 14% | |
| Protein | 4.75g | 21% | |
| Vitamin C | 2mg | 7% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 0.9mg | 11% | |
| Calcium | 36.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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