Hazelnut Chicken with Orange Thyme Cream |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Elegant and romantic dinner for two. From Shelter Harbor Inn - Westerly, RI. Ingredients:
1 large orange |
1 whole boneless chicken breast half |
1/3 cup finely chopped husked hazelnuts |
1/3 cup fine fresh breadcrumb |
1/4 teaspoon dried thyme, crumbled |
all-purpose flour |
1 egg, beaten to blend with |
1 tablespoon water |
3 tablespoons unsalted butter |
1 cup whipping cream |
1/2 cup fresh orange juice |
1 tablespoon frangelico |
1/8 teaspoon dried thyme, crumbled |
salt & freshly ground black pepper |
Directions:
1. Remove peel and white pith from orange.
2. Cut between membranes with small sharp knife to release orange segments.
3. Using flat mallet or rolling pin, pound chicken between 2 sheets of waxed paper to thickness of 1/2 inch.
4. Combine hazelnuts, bread crumbs and 1/4 teaspoon thyme on large plate.
5. Dredge chicken in flour, shaking off excess.
6. Dip into egg, then into hazelnut mixture, shaking off excess.
7. Melt butter in heavy large skillet over medium heat.
8. Add chicken and cook until golden brown and springy to touch, about 3 minutes per side.
9. Transfer to plates.
10. Tent with foil to keep warm.
11. Stir cream, orange juice, liqueur and 1/8 teaspoon thyme into skillet and bring to boil.
12. Reduce heat and simmer until reduced to 2/3 cup.
13. Season with salt and pepper.
14. Add orange sections.
15. Spoon sauce over chicken and serve.
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