Chicken Scaloppine With Hazelnut Cream Sauce

Recipe by Mom2Rose
READY IN: 15mins
SERVES: 2
YIELD: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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