Rating: 4.5 stars
34 Ratings
  • 5 star values: 20
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Boneless breast of chicken, lightly breaded and sauteed with brandy and Frangelico (a hazelnut liqueur).

Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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!

Nutrition Facts

511 calories; protein 36.8g; carbohydrates 31.3g; fat 20.5g; cholesterol 130.5mg; sodium 665.6mg. Full Nutrition
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