Hazelnut Chicken with Orange Cream Sauce
Ingredients
Instructions
2 chicken breasts, skin removed, boned is best ᄑ cup diced hazelnuts ᄑ cup Italian breadcrumbs with salt and pepper 1 egg, beaten with a tsp of water in a bowl
Preheat oven to 350 degrees Combine the breadcrumbs and nuts in a bowl. Beat the egg with the water separately and then dip the chicken through the egg mixture first and then through the nut mixture. First sautee 3 minutes on each side, then place the chicken in a casserole pan and cover with the hazelnut sauce. Hazelnut sauce: 1 large orange, peeled and chopped ᄑ cup orange juice 1 cup heavy cream 1Tbsp vermouth or brandy Pinch of thyme and marjoram In a saucepan mix the above ingredients and simmer to thicken. Pour this over the chicken and bake for 40 minutes. Serve with our wild rice.
Oregon Wild Rice
12145 Elkins Road - Monmouth, OR 97361
Phone: 503-606-0458 Fax: 503-606-0459
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