I saw this recipe on another blog and tried it out last night... it is absolutely AMAZING!!!! Not too tough to make - just takes some time. Craig & I were just dying how good it turned out - it's always fun when you go through the trouble to try something new and it turns out fabulous! Try it - you will thank me!
Hazelnut Crusted Chicken
2 cups fresh bread crumbs
3/4 cup hazelnuts, toasted and finely chopped
1 cup flour (I guessed on this because the original recipe didn't say how much but 1 cup seemed to work!)
1 tsp. fine sea salt
1 tsp freshly ground black pepper
3 eggs lightly whisked
6 (organic) boneless, skinless half chicken breasts, pounded to 1/2"
1/2 cup butter
1/2 cup grapeseed oil
On a baking sheet, combine bread crumbs and nuts. In a bowl, combine flour, salt and pepper, dredge the chicken, patting off excess flour. Dip chicken in egg mixture, then coat well with nut mixture. In a large saute pan heat butter and oil. Saute chicken 3-4 minutes on each side and remove to a paper towel lined oven safe platter. Allow to rest 10 minutes and serve with Creamy Thyme Sauce.
Creamy Thyme Sauce
1 cup wine
1 cup chicken stock
1 Tbs. finely chopped shallots
1/2 cup creme fraiche
1 Tbs dijon mustard
1 Tbs finely chopped thyme
1 Tbs finely chopped parsley
fine sea salt and freshly ground pepper to taste
In a small saucepan, combine wine, stock and shallots and reduce to 1/2 cup. Add creme fraiche and mustard; reduce until thick enough to coat the back of a spoon. Add herbs and season to taste with salt and pepper.
**Tips: Allow plenty of time for the sauce. It takes at least half an hour for the wine and chicken stock to reduce. This is especially true when you double or triple the recipe. Might be a good idea because the sauce is yummy!
You can get the reduction out of the way earlier in the day or the night before and then refrigerate until ready to continue.
Enjoy!
2 comments:
Yum! I am always looking for a good salad recipe. -So for the people like me that don't buy a lot of wine (read never) what kind should I get??
Hi! This isn't actually a salad recipe but it is really good if you make it and serve it with a side salad :) Good question on the wine - I used Pinot Grigio but this is also very good with white grape juice instead... the wine gives a little more concentrated flavor and it does burn all the alcohol off.. so either a Chardonnay or Pinot Grigio if you decide to go the wine route!
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