Chicken with Hazelnuts (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
1 whole chicken breast, halved |
salt and pepper |
1 tablespoon flour |
1 tablespoon oil |
1 cup chicken stock |
1/2 cup toasted hazelnuts |
1/3 cup softened butter |
2 tablespoons sour cream |
1 tablespoon chopped parsley |
Directions:
1. 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.
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