Chicken Breasts With Hazelnut Cream Sauce Recipe
Are you looking for a Chicken Breasts With Hazelnut Cream Sauce recipe that is surely going to conquer your taste buds? The most important ingredient in Chicken Breasts With Hazelnut Cream Sauce is Chicken. A delicious Side Dish, the Chicken Breasts With Hazelnut Cream Sauce completes your meal. I am sure you and I will approve that this Chicken Breasts With Hazelnut Cream Sauce is really delicious.
Ingredients
4 chicken breasts, skinned and boned
Salt and pepper
All purpose flour
3 tbsp unsalted butter 50 ml
1 cup whipping cream 250 ml
2 tbsp brandy or cognac 25 ml
3/4 cup chopped toasted hazelnuts 175 mL
1 Ib fettuccine noodles 500 g
Pinch nutmeg
Directions
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.
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.
