Hazelnut Chicken Recipe - Allrecipes.com
Hazelnut Chicken Recipe

Hazelnut Chicken

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. 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.
  2. 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 More Reviews

Most Helpful Positive Review
Jun 22, 2003

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
Sep 19, 2006

The hazelnut didn't light on fire after several attempts. The flavor was way too Hazelnut-y for my taste.

 

33 Ratings

Jun 22, 2003

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.

 
Apr 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!

 
Oct 05, 2005

This dish is awesome. It's loaded with flavor and tender.

 
May 08, 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 have eyebrows! Add the brandy a little at a time, and let it burn off. This tastes excellent, and looks a lot more difficult than it is. I used the same recipe on Salmon (no breading, just the hazelnuts) and i loved it.

 
Nov 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 impressed everyone. The chicken was very moist and tender and the hazelnuts in the crust had a great flavour - and I don't normally like nuts! Even warmed up the next day it still tasted great! Thanks!

 
Apr 02, 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)

 

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Nutrition

  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 31.3 g
  • 10%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 666 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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