Hazelnut Chicken

By Connie

Ingredients

• For Sauce:
• 1 cup hazelnuts or pecans toasted & chopped
• 3 cups heavy whipping cream
• 3 cloves garlic
• pinch of Cayenne Pepper
• Pinch of White Pepper
• Pinch of Nutmeg
• Hazelnut Liquor
• OR:
• Chicken Broth
• Cream
• Hazelnut Liquor
• For Chicken:
• Chicken breasts or tenders - skinless & boneless
• Flour
• Panko Bread Crumbs
• Finely chopped pecans
• Beaten egg with a little water.

Preparation

Step 1

Chicken Tenders:

Dredge in flour, then egg mixture, and then in finely chopped pecans mixed with Panko bread crumbs. Saute in oil until chicken pieces are cooked. Keep in warm oven. Cook pasta. While it's cooking, make the sauce.

If you like nuts in the sauce, toast nuts in a shallow pan for 10 to 12 minutes. When cool, remove outer shell if any and chop fine. Cook cream, garlic, cayenne and white pepper over medium-high heat, stirring often. Simmer until cream is thick enough to coat the back of a spoon. Add Hazelnut Liquor. Toss with freshly cooked pasta and sprinkle with toasted nuts if desired.

OR:

Heat chicken broth and add heavy cream and Hazelnut Liquor and butter. Toss with freshly cooked pasta and sprinkle with nuts if desired.