Hazelnut Crusted Chicken Breasts
In my former life as a corporate chef, I made this chicken often in the fall/winter months when the new-crop local hazelnuts were available. I think it’s excell
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Cooking tools:
- Food processor
- Cooling rack
- Baking sheet
- Oven
- Skillet
- Stove
- Glass dish
- Dish
- Wax paper
- Paper towel
- Wooden spoon
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 6 boneless chicken breast halves, pounded out to make them an even thickness
- ½ cup unbleached flour
- 2 eggs
- ½ tsp salt
- ¼ tsp. freshly ground black pepper
- 2 cups fine fresh breadcrumbs (see below)
- 1 ½ cups toasted hazelnut, finely chopped in a processor
- 2 Tbsp. unsalted butter
- 2 Tbsp. canola oil
- ¼ cup brandy
- ¼ cup minced shallots
- 1 cup chicken stock (see below) or unsalted chicken broth
- 1 Tbsp. grainy Dijon mustard
- ½ cup whipping cream
- 2 tsp. freshly squeezed lemon juice
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