Recipe - Hazelnut Chicken With Orange Thyme Cream

CHICKEN
2 Whole boned chicken breasts,
Skinned and lightly pounded
Flour to dredge
3 tablespoon Butter

HAZELNUT CRUMB M
1/3 cup Hazelnuts, coarsely chopped
1/3 cup Fresh bread crumbs
One fourth teaspoon Thyme
1 Egg, lightly beaten with
1 teaspoon Water
Salt and pepper to taste

ORANGE THYME C
1 Orange, sectioned
(reserve any juice)
1/8 teaspoon Hazelnut liqueur (Such as Fr
1 cup Heavy cream
Salt and pepper to taste

Cut each chicken breast in half. Mix together hazelnut pieces, bread
crumbs and thyme. Set aside. Prepare egg wash. Beat egg lightly with
water, and add salt and pepper.
Dredge chicken breasts in flour, dip into egg wash and coat with
hazelnut crumb mixture. Shake off excess. Chill until ready to use.
Melt butter in heavy pan. Over moderate heat, cook chicken breasts
until golden brown on both sides, approximately 10 to 15 minutes. Add
reserved orange juice, thyme, hazelnut liqueur, and heavy cream. Simmer
gently, basting often, until chicken is barely cooked through and sauce has
thickened slightly. Add orange sections and season to taste with salt and
pepper.
Remove chicken breasts from pan and pour sauce over them. Serve

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini