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My review
Hazelnut Chicken
Dave Fuhr
"Boneless breast of chicken, lightly breaded and sauteed with brandy and Frangelico (a hazelnut liqueur)."
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Ingredients
servings 511Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- 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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Reviews
Read all reviews 2433 Ratings
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Most helpful positive review
4/24/2001
I am a chef and have added this dish to my menu at the restaurant. It's quick and easy to prepare and it taste sensational! Want to impress someone with your culinary skills, try this dish!
Most helpful critical review
9/18/2006
The hazelnut didn't light on fire after several attempts. The flavor was way too Hazelnut-y for my taste.
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4/24/2001
I am a chef and have added this dish to my menu at the restaurant. It's quick and easy to prepare and it taste sensational! Want to impress someone with your culinary skills, try this dish!
1/30/2002
This was an amazing dish. I did not have brandy, but it still tasted great. This was my first time lighting alcohol on fire. It is not at all scary. However, the leftovers were not very good.
4/12/2005
We loved it! My guests raved about how good it was. Our Kroger had no hazelnuts, so I used almonds. Very quick and easy. Thanks!
5/7/2009
I loved this recipe but BEWARE. I followed the suggestions to double the sauce, but don't do it all at once, because I had a flame up to my ceiling! I never used brandy, so I am lucky I still ha...
11/12/2003
Thanks Dave for a great chicken recipe. I used brandy and whatever other liquer I had on hand - I don't think it has to be hazelnut liquer to taste good. I made this as a mid week dinner and im...
4/2/2006
This was very good-a little to sweet and not enough sauce-but I will make this again.(I used chicken tenders very moist)
9/23/2005
My husband thought this merited a 4 so I will give it that. In my opinion though, it was not that great. The bourbon chicken that I made last week surpasses this recipe by leaps and bounds (see ...
5/3/2004
So easy to prepare once you have all the ingredients. But I don't think that it's meant for 2 servings...more like 4! The Frangelico is really sweet so I think next time I'll use more brandy tha...