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Hazelnut Crusted Chicken

Submitted by: Mary on 06/21/2003
2189 views
2.75 avg rating
195 votes
 
 
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Ingredients

4 Large Boneless, skinless chicken breasts

1 C Soy flour

3 Eggs, beaten

2 C Chopped, raw hazelnuts

1/4 t Chopped garlic

1/8 C Dry white wine

2 C Chicken stock


1/8 C Dijon mustard

2 T Butter, melted

4 T Soy flour

1 C Heavy cream

1/4 t Chopped fresh tarragon

Salt and pepper to taste

Directions

Rinse and pat dry chicken breasts.



Dip in egg, coat with soy flour, coat with hazelnuts.



Saute one side of the chicken breast in vegetable oil until golden brown.



Put uncooked side up in a shallow baking pan and bake at 350F degrees until no longer pink and juices run clear. Top should be golden brown.



SAUCE:



In a medium saucepan saute the garlic in 1 T vegetable oil. Add the wine and reduce to about 2/3 the original quantity. Add the chicken stock and mustard and bring to a boil. Mix the melted butter and soy flour and add to the sauce. Cook over medium heat stirring constantly until thickened. Strain to remove lumps, add tarragon, salt and pepper.



Ladle a little sauce under each chicken breast.

Servings

4

Calories

5

Time to prepare

30 minutes

Difficulty

Average
 

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