HAZELNUT CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a 5 1/2-quart braising pan over medium-high heat. Add the oil to the pan and continue to heat. Using a paper towel, dry the chicken pieces well. Season all sides of the chicken with 1 1/2 teaspoons salt. Add the chicken to the hot pan skin-side down, and cook until the skin is golden brown and the chicken releases easily from the pan, about 4 minutes. Flip the chicken and cook the other side until nicely browned, about 4 minutes more. Transfer the chicken to a plate and set aside.
- To the hot pan, add the carrots, celery and onion. Cook, stirring often with a wooden spoon, until the vegetables are fragrant and beginning to soften, about 3 minutes. Add the hazelnut liqueur and balsamic vinegar to the pan and cook, scraping up all the brown bits that may have stuck to the bottom of the pan. Simmer until the liquid is reduced by half, about 2 minutes. Stir in the chicken broth, olives, figs and oregano. Nestle the chicken pieces into the vegetables skin-side down and simmer, covered, for 30 minutes, flipping the chicken halfway through.
- Transfer the braised chicken to a clean platter to rest. Simmer the sauce until reduced slightly, about 5 minutes. Pour the sauce over the chicken and sprinkle with the hazelnuts and parsley.
CHICKEN SCALOPPINE WITH HAZELNUT CREAM SAUCE
Make and share this Chicken Scaloppine With Hazelnut Cream Sauce recipe from Food.com.
Provided by Mom2Rose
Categories One Dish Meal
Time 15m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 521.7, Fat 40.7, SaturatedFat 14.7, Cholesterol 145.1, Sodium 205.3, Carbohydrate 6.4, Fiber 1.6, Sugar 1, Protein 28.7
CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE
This chicken is quick, simple, delicious and has an elegant presentation! If you don't have prosciutto handy you can use bacon. Make it really special and throw in a variety of exotic mushrooms, shiitake, portabello, oyster, etc. It can be prepared ahead of time and thrown in the oven when ready. Serve with garlic mashed potatoes, buttered noodles or basmati rice.
Provided by TIFFUHNY
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
- Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
- Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 3.3 g, Cholesterol 118.7 mg, Fat 30.8 g, Fiber 0.2 g, Protein 20.7 g, SaturatedFat 13.3 g, Sodium 424.5 mg, Sugar 0.3 g
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