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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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An impressive and easy dish perfectly paired with pasta. Cooking time is approximate. Ingredients:
1 cup dried seasoned bread crumbs |
1/2 cup ground hazelnuts |
4 boneless skinless chicken breasts |
1 beaten egg |
1/8 cup butter |
1/4 lb fresh sliced mushrooms |
1 1/2 ounces brandy |
2 ounces hazelnut-flavored liqueur (frangelico) |
Directions:
1. Melt butter in large saucepan over medium high heat.
2. Mix crumbs and nuts.
3. Dip chicken in the egg, then crumb mixture to coat.
4. Brown chicken on both sides.
5. Add sliced mushrooms and saute approximately 2 minutes, or until done.
6. Remove the pan from the burner and add the brandy.
7. Light with a match and let the alcohol evaporate.
8. When the flame goes out, add the hazelnut liqueur.
9. Light with a match and let the alcohol evaporate.
10. Reduce the heat on the burner to low-medium.
11. When the flame goes out, return the pan to the burner; simmer to reduce the liquids until the sauce is thick Serve hot.
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