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Chicken Breasts With Hazelnut Cream Sauce

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  Chicken breasts 4 , skinned and boned
  All purpose flour 4 Tablespoon
  Unsalted butter 50 Milliliter (3 Tablespoon)
  Whipping cream 250 Milliliter (1 Cup)
  Brandy/Cognac 25 Milliliter (2 Tablespoon)
  Chopped toasted hazelnuts 175 Milliliter (3/4 Cup)
  Fettuccine noodles 1 Pound (500 Grams)
  Nutmeg 1 Pinch

Cut chicken into 2 x 1 inch (5 x 2.5 cm) strips.
Season with salt and pepper to taste; dust lightly with flour.
In large heavy skillet, melt butter over medium high heat; saute chicken until lightly browned.
Remove from pan.
Add cream and brandy to pan; bring to boil, stirring to scrape up browned bits from bottom of pan.
Stir in nuts; cook for about 5 minutes or until sauce thickens slightly.
Return chicken to pan; simmer gently, uncovered, for 5 minutes or until no longer pink inside.
Meanwhile, in large pot of boiling salted water, cook noodles until tender but firm.
Drain well and place in pasta bowl or on platter.
Toss with nutmeg; spoon sauce over top.

Recipe Summary

Difficulty Level: 
Side Dish

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