CHICKEN SCALOPPINE WITH HAZELNUT-CREAM SAUCE

By porklion

CHICKEN SCALOPPINE WITH HAZELNUT-CREAM SAUCE

Yields: 4 Servings

Preparation Time: 30 min
Cooking Time: 15 min

Source:

Ingredients

• 2 skinless boneless chicken breast halves
• 1 tbsp butter
• 1 tbsp canola oil
• 1 large shallot, minced
• 1/4 cup Madeira
• 1/3 cup heavy whipping cream
• 1/4 cup hazelnuts, toasted, chopped (about 1 1/4 oz.)

Preparation

Step 1

1. Remove tenderloins from the breast halves.

2. Slice each breast half on the diagonal into 4 cutlets.

3. Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap and pound each to about 1/3-inch thickness.

4. Sprinkle each piece with salt and pepper on both sides.

5. Melt butter with oil in heavy large skillet over medium-high heat.

6. Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 1 1/2 minutes per side.

7. Transfer to plate, cover to keep warm.

8. Add shallot to same skillet and sauté until tender, about 2 minutes.

9. Pour in Madeira and bring to boil, stirring to scrape up any browned bits.

10. Add cream, boil until sauce thickens slightly, about 2 minutes.

11. Stir in hazelnuts.

12. Season sauce with salt and pepper.

13. Pour over chicken and serve.