Chicken Scaloppine With Hazelnut Cream Sauce

Total Time
15mins
Prep
5 mins
Cook
10 mins

Source: Bon Appétit (October 2008)

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Ingredients

Nutrition

Directions

  1. Remove tenderloins from chicken breast halves.
  2. Slice each chicken breast half on diagonal into 4 cutlets.
  3. Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap.
  4. Using mallet, pound each piece to about 1/3-inch thickness.
  5. Sprinkle pounded chicken with salt and pepper on both sides.
  6. Melt butter with oil in heavy large skillet over medium-high heat.
  7. Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 1- 1/2 minutes per side.
  8. Transfer chicken to plate; cover to keep warm.
  9. Add shallot to same skillet and sauté until tender, about 3 minutes.
  10. Pour in Madeira and bring to boil, stirring to scrape up any browned bits.
  11. Add cream; boil until sauce thickens slightly, about 2 minutes.
  12. Stir in hazelnuts.
  13. Season sauce with salt and pepper.
  14. Pour sauce over chicken and serve.
Most Helpful

4 5

Easy and delicious!