Directions:
- Cut breasts in half giving you 8 pieces of chicken.
- Coat breasts in seasoned flour.
- Dip in combined egg and milk.
- Coat with breadcrumbs.
- Fry in butter both side until lightly golden brown and cooked through.
- Drain on absorbent paper.
- SUMMIT SAUCE.
- Bring chicken stock to boil.
- Combine softened butter with flour.
- Add to hot stock
- Cook beating well.
- Reduce heat.
- Simmer uncovered 10 - 15 minutes.
- Place hazelnuts on baking tray.
- Bake in moderate oven 5 minutes.
- Put hazelnuts in tea towel, rub well between tea towel to remove dark dark skin.
- Grind nuts in blender or food processor, or chop finely.
- Add nuts to sauce with brandy.
- Bring back to the boil.
- Stir in cream.
- Season with salt and pepper.
- Add lemon juice.
- Serve sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.82 Kcal (2093 kJ) | ||
| Calories from fat | 341.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.94g | 58% | |
|---|---|---|---|
| Cholesterol | 45.44mg | 15% | |
| Sodium | 547.4mg | 23% | |
| Potassium | 463.48mg | 10% | |
| Total Carbs | 26.81g | 9% | |
| Sugars | 4.49g | 18% | |
| Dietary Fiber | 4.64g | 19% | |
| Protein | 13.58g | 27% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.5mg | 14% | |
| Calcium | 131.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 197.93 Kcal (829 kJ) | ||
| Calories from fat | 135.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.03g | 58% | |
|---|---|---|---|
| Cholesterol | 17.99mg | 15% | |
| Sodium | 216.77mg | 23% | |
| Potassium | 183.54mg | 10% | |
| Total Carbs | 10.62g | 9% | |
| Sugars | 1.78g | 18% | |
| Dietary Fiber | 1.84g | 19% | |
| Protein | 5.38g | 27% | |
| Vitamin C | 1.3mg | 6% | |
| Iron | 1mg | 14% | |
| Calcium | 52.2mg | 13% | |
* 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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