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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Boneless breast of chicken, lightly breaded and sauteed with brandy and Frangelico (a hazelnut liqueur). Ingredients:
1 cup dried bread crumbs, seasoned |
1/2 cup ground hazelnuts |
4 skinless, boneless chicken breasts |
1 egg, beaten |
1/8 cup butter |
8 fresh mushrooms, sliced |
1 1/2 fluid ounces brandy |
2 fluid ounces hazelnut liqueur |
Directions:
1. In a shallow dish or bowl, mix together bread crumbs and hazelnuts. Dip chicken breasts in egg beat, then in crumb/nut mixture to coat. In a large saucepan, melt butter or margarine over medium high heat. Brown chicken on both sides. Add the mushrooms, and a little more butter or margarine if necessary. Saute until mushrooms are soft, about 2 minutes.
2. Remove saucepan from heat and add the brandy. Light with a match, let flame evaporate alcohol. When flame goes out, add hazelnut liquor. Light with a match and let flame evaporate alcohol. When flame goes out, return saucepan to heat and simmer to reduce liquid/sauce until it is thick. Then serve!
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