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Hazelnut and Brandy Chicken recipe

Hazelnut and Brandy Chicken recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Breaded chicken breasts

Chicken breasts lightly breaded and sautéed with brandy and Frangelico, the hazelnut liqueur from northern Italy. A unique dish for entertaining, or a special midweek meal!

59 people made this

IngredientsServes: 2

  • 100g (4 oz) dried breadcrumbs, seasoned with salt and pepper
  • 50g (2 oz) ground hazelnuts
  • 4 skinless, boneless chicken breast fillets
  • 1 egg, beaten
  • 1 good knob butter, or as needed
  • 8 crimini mushrooms, sliced
  • 2 tablespoons brandy
  • 4 tablespoons Frangelico

MethodPrep:25min ›Cook:15min ›Ready in:40min

  1. In a shallow bowl, mix breadcrumbs and hazelnuts. Dip chicken breasts in egg, then in crumb and nut mixture to coat. In a large saucepan, melt butter over medium-high heat. Brown chicken on both sides. Add the mushrooms and a little more butter if necessary. Sauté until mushrooms are soft, about 2 minutes.
  2. Remove saucepan from heat and add the brandy. Light with a match and let flame evaporate alcohol. When flame goes out, add hazelnut liqueur. When flame goes out, return saucepan to heat and simmer to reduce liquid until it is thick. Then serve!

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Reviews & ratingsAverage global rating:(48)

Reviews in English (37)

by SARAMILKY

Used different ingredients.Thanks Dave for a great chicken recipe. I used brandy and whatever other liqueur I had on hand - I don't think it has to be hazelnut liquer to taste good. I made this as a mid week supper and impressed everyone. The chicken was very moist and tender and the hazelnuts in the crust had a great flavour - and I don't normally like nuts! Even warmed up the next day it still tasted great! Thanks!-18 Jul 2008

Used almonds in the breadcrumbs and amaretto because it was easier to find. Cooked it for a family get together and everyone raved!-09 Dec 2012

Yummy recipe I did mine without mushrooms (not a fan) and it tasted really good. It needs a decent pan as everything was a bit crowded in my tiny frying pan when it came to lighting the alcohol - tasted great though. Might try it with almonds and disaronno at some point simply because frangelico is hard to come by in the shops and i had to order mine online. Yum yum though!-15 Feb 2011


Hazelnut-Crusted Chicken

Chopped Hazelnut and panko-crusted chicken is an earthy, comforting dish for any occasion. Dijon mustard keeps the chicken moist, while our flavorful Poultry Seasoning adds an herbaceous, woodsy note.


Homemade Hazelnut Liqueur

LAST UPDATED: January 21, 2018 PUBLISHED: February 25, 2015 By Pam Greer 16 Comments As an Amazon Associate I earn from qualifying purchases.

You won't believe how easy it is to make your own Homemade Hazelnut Liqueur!

I chuckled to myself when I looked around my kitchen this morning. Sitting on the counter were bottles of homemade limoncello, homemade chocolate liqueur and some rumtopf. I thought, "Well, everyone needs a hobby!" I personally think a hobby that has you end with a bottle of yummy infused liqueur that you made yourself is a pretty awesome hobby. The truth is there are actually way more bottles of homemade liqueur that are sheltered away in the liquor cabinets. Yes plural. We have so much liquor that it fills two cabinets, spills over onto counter tops and into other cabinets.

With my other blog, Grey is the New Black, doing a cocktail a week, well. we've got to be prepared. It's the grown-up girl scout in me, I am prepared to make almost any cocktail you ask for. By the way, check out my Blood Orange Whiskey Sour from yesterday, and better yet, link up something alcohol - it can be cocktails, reviews, baked goods, pasta in a vodka sauce. anything with or having to do with alcohol.

Like most homemade infusions or liqueurs, time does most of the work. When I went searching for how to make a homemade hazelnut liqueur, there were different schools of thought. Some added brandy, some didn't. Some toasted the hazelnuts, some didn't. I basically settled on this Hazelnut Liqueur from Serious Eats, except that I added the step to toast the nuts.

Yes, I know you can go out and buy hazelnut liqueur fairly easy, but there is just something about making it yourself. For one thing, it's not much work and it tastes so wonderful afterwards. Also, I have all those boozy hazelnuts in a jar in my freezer, I think I'm going to make me some grownup hazelnut brownies!


Preparation

    1. 1. In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. Leave to marinate for at least an hour, or overnight in the fridge.
    2. 2. Preheat the oven to 375°F / 190°C. Spread the hazelnuts out on a baking sheet and toast for 10 minutes, until lightly browned. Chop coarsely and set aside.
    3. 3. Transfer the chicken and marinade to a baking sheet large enough to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the pan in the oven for about 35 minutes.
    4. 4. While the chicken is roasting, mix the honey, rose water, and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nuts paste onto each piece, and spread it to cover. Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.
    5. 5. Transfer the chicken to a serving dish and garnish with the chopped green onions.

    Reprinted with permission from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi. Copyright © 2008 by Yotam Ottolenghi and Sami Tamimi food photographs copyright © 2008 by Richard Learoyd. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

    Yotam Ottolenghi owns an eponymous group of restaurants in London, plus a high-end restaurant, Nopi, also in London. His 2011 cookbook, Plenty, was a New York Times bestseller. Sami Tamimi is a partner and head chef at Ottolenghi. Their 2012 cookbook, Jerusalem, was a New York Times bestseller and was awarded Cookbook of the Year by the International Association of Culinary Professionals.


    What Ingredients Are Needed for this French Chicken Normandy Dish

    For a full recipe with exact measurements please scroll down to the recipe card. This part is simply meant to help you with your grocery list:

    • Chicken Leg Quarters
    • Butter (super important in French cooking)
    • Sweet Onions
    • Garlic
    • Dry Thyme
    • Apples, that will hold their texture while frying (like Honeycrisp)
    • Brandy (ideally Apple Brandy or Calvados)
    • Apple Cider (VERY IMPORTANT: DO NOT confuse it with Apple Cider Vinegar!)
    • Dijon Mustard
    • Heavy Cream
    • Fresh Thyme
    • Seasoning: salt and pepper.


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    Ok I read the reviews and still tried it with a few major changes first off I used 3/4 cup orange tangerine juice and 1/4 cup cherry brandy added 1/2 tsp ginger and that was the sauce. I cooked the chicken to recipe but did not use rosemary just salt and pepper. The sauce thickened great I cooked over med-high/high heat with the chicken still in the pan. After about 15-20 min the sauce thickened perfectly. As a side note I was only cooking 1 chicken breast so if using more chicken double the sauce. This version based off the original recipe was great and quick perfect for a mid-week meal.

    I've made this recipe many times and my friends have always loved it. It's a great thing to make for a weeknight supper since it's so fast and easy.

    I followed the recipe, and somehow it came out too salty. Otherwise, the flavors were just so-so.

    I agree that this much concentrate is a bit too much, otherwise it's great.

    Excellent and easy--my husband made it! Worthy of serving to company. Very good with wild rice and fresh green beans.

    Although it was good, the chicken was a little bland and I couldn't get the sauce to thicken. I did use orange juice instead of concentrate and I used the tip of adding cream to thicken. It certainly was easy to make, and I might try experimenting next time with adding some fruit to the sauce and looking for something to thicken the sauce with.

    I thought the orange juice concentrate was a bit *too* sweet and too sour, so I will be using less. But everyone loved it otherwise.

    This was ok. I probably screwed it up by putting some finely shredded orange peel in for more flavor. I was very careful to avoid pith, but it still had a bitter edge to it. I didn't have concentrate, so I squeezed oranges for the juice. My husband liked it. I served it with rice and doubled the sauce. Next time I'll use concentrate and make a little more than double the sauce. My sauce needed help thickening, but not much.

    Thought this was great, easy. Used Hawaii's Own brand Passion Orange juice and it came out very well.

    This dish was blah. Did the suggestions too. Still didn't help.

    What's with all the 4-forks? It was good, but not amazing. We did like that it was so quick and easy to prepare, and we will be making it again for a quick mid-week dinner. But - if you really want to wow your company - this may not be the dish.

    Even though many people have reviewed this recipe, I felt compelled to submit my own review. This recipe is as good as it gets. easy, readily accessible ingredients,and fast. It tastes good enough to make for a dinner party and yet is so quick to make it also doubles as a regular family favourite. when this dish shows up on my monthly meal rotation schedule, it gives my whole day a boost. You just can't say too many good things to say about this dish. Does the woman who contributed the recipe have any others for us to try?

    I made this for a holiday dinner and it was fantastic! I did use some of the suggestions--added cream, Grand Marnier, used orange juice versus orange concentrate, and added some garlic as I sauteed the chicken, but was told this was one of my best ever. Presentation was enhanced by the fresh orange slices--spectacular!

    I made this for dinner last night and everyone liked it. I used Grand Marnier in place of brandy for an added taste of orange, and added a teaspoon of cornstarch to the sauce to help it thicken. Very nice dish.

    This was really easy but I would rather have a different flavor than simplicity. My husband gave it a two and a half only because I made risotto with it. I finished it with a bit of heavy cream, taking a suggestion from another reviewer and I'm glad I did since it cut down the overly strong orange flavor - I should have listened to the other reviewer who suggested orange juice and not the concentrate. Its okay.

    Excellent dish! Quick and easy to make assuming that you have all the ingredients on hand. Goes well with herb-roasted potatoes.

    Made the full sauce recipe for 2 chicken breast halves, using just 1 tablespoon butter, thyme instead of rosemary, and threw a couple of minced garlic cloves in to saute with the chicken when I turned it. Yummy and easy we'll make it again the same way.

    Great, easy recipe. Takes no time at all. Everyone I serve it to absolutely loves it!Friends have called to ask for the recipe!

    This dish was wonderful, particularly with the addition of cream in the sauce (as suggested by another reviewer). The flavor was subtle and went well with rice pilaf. I will happily make this again.

    I'm not sure if I would make this again the flavors were overpowering and I would have to adjust the flavors to my taste. it was very easy to make and if I could adjust it I might try again

    I used only two breast halves, but made the full sauce recipe. The cooking time was perfect and I used nice plump breasts, and it turned out very moist!

    The chicken was moist and juicy, but I will tinker with the sauce a bit next time. The chicken broth flavor seemed to overpower the taste of the other ingredients. I will use a differnt brand if I try this again.

    We found this recipe to be incredibly quick and easy. Great for dinner after a busy day of work! We did double the sauce as suggested and used cognac instead of brandy (we were out) which turned out just fine. This recipe will be in our rotation for a while.

    Add Cream or heavy cream to this dish and discover that it becomes 4 forks. And do make more than suggested.


    Hazelnut Chicken Schnitzel with Garlicky Green Beans

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    Ingredients

    • 1/2 cup skinned toasted unsalted hazelnuts* (TIP: You can replace with skinned almonds, toasted, or 1/3 cup coarse almond meal.)
    • 1/2 cup whole-wheat panko bread crumbs
    • 2 tbsp white whole-wheat flour (TRY: King Arthur White Whole Wheat Flour)
    • 1 large egg
    • 4 4-oz boneless, skinless chicken breast cutlets, pounded to ¼-inch thickness
    • 1/2 tsp each sea salt and ground black pepper, divided
    • 3 tbsp olive oil, divided
    • 2 cloves garlic, thinly sliced
    • 14 oz green beans
    • 1 cup grape or cherry tomatoes, halved

    Preparation

    1. In a food processor or clean coffee grinder, pulse hazelnuts until finely ground, 5 to 6 pulses. Transfer to a shallow dish and stir in panko. In a separate shallow dish, add flour. In a third shallow dish, whisk egg with
    2 tbsp water.

    2. Sprinkle chicken with ¼ tsp each salt and pepper. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat dip into egg mixture, letting excess drip back into dish. Press both sides of chicken into hazelnut mixture.

    3. In a large nonstick skillet, heat 1 tbsp oil on medium. Add half of the chicken and cook, turning once, until golden and no longer pink inside, 6 to 10 minutes. Transfer to a large plate keep warm. Repeat with 1 tbsp oil and remaining chicken.

    4. Wipe out skillet. In skillet, heat remaining 1 tbsp oil on medium. Add garlic and cook, stirring often, until fragrant and light golden, 45 to 60 seconds. Add beans, tomatoes, remaining ¼ tsp each salt and pepper and 2 to 3 tbsp water. Cover with a lid or foil and cook, stirring occasionally, until beans are tender-crisp and tomatoes are beginning to burst, 6 to 7 minutes. Serve with chicken.

    *If you can only find raw skin-on hazelnuts, toast them in a large skillet over medium heat, stirring often, until skins are beginning to split, 1 to 2 minutes. Transfer to a clean tea towel and rub off skins.

    NUTTY NUTRIENTS:
    Hazelnuts provide a healthy helping of vitamin E, thiamin and manganese. Vitamin E helps repair damaged cell membranes, thiamin (or vitamin B1) assists in carbohydrate metabolism and manganese supports bone development and wound healing.


    Georgian Recipes

    Chicken Tabaka is a popular dish in western Georgia. Crispy on the outside and soft inside, it can be eaten with or without an accompanying sauce. In this recipe we made chicken tabaka with a delicious hazelnut bazhe sauce.

    Ingredients: 1 medium sized hen, 300 grams of hazelnuts, 50 ml of oil, 250 ml of water, 1 tbs of white wine vinegar, 2 cloves of garlic, 1 level tsp of dried coriander, 1 level tsp of blue fenugreek, 1 level tsp of marigold, 1 level tsp of red pepper, 20 grams of black peppercorns, and salt (amount dependent upon personal preference).

    Preparation: chicken: Cut the chicken down the middle of the breastbone but do not completely separate into two halves. Rub oil and salt on to both sides of the chicken and sprinkle with black peppercorns.

    Flatten the chicken out and add to a pan of hot oil and press it down.

    Cover the chicken with a plate and use a pestle or any suitable heavy object to keep the chicken flat so that it cooks evenly. Partly cover and fry on a medium heat.

    When one side of the chicken is fried, remove the plate and pestle and fry the other side.

    Preparation: hazelnut sauce: Shell the hazelnuts. Add to a hot pan and heat on a low-medium heat for 2-3 minutes. Stir continuously with a wooden spoon to loosen the skins. Remove from the heat and allow to cool a little. Remove the skins from the warm nuts with your fingers.

    Grind the hazelnuts and garlic together. Add to a mixing bowl together with 1 level tsp of dried coriander, 1 level tsp of blue fenugreek, 1 level tsp of marigold, 1 level tsp of red pepper, and salt. Mix thoroughly.


    Ingredients German Hazelnut Macaroons

    4 egg white
    200 g fine sugar (confectionery sugar)
    200 g ground hazelnuts or hazelnut flour
    hazelnuts cut in half for decoration
    1 hint of cinnamon
    2 tbsp flour for dusting
    30 wafers, 40 or 50mm (very thin round piece of unleavened bread) – optional

    Makes a Special GIFT for your Beloved ones!


    Hazelnut and Brandy Chicken recipe - Recipes

    If using fresh tomatillos, prepare by washing and removing husks. Place in saucepan, cover with water and simmer until tender, about 5 to 7 minutes drain. If using tomatillos, drain and discard liquid.

    For sauce, mince garlic, jalapeños, cilantro and onions in food processor or blender. Add drained tomatillos, sour cream, yogurt, honey and salt purée. Mix in green chilies and set aside.

    Soften tortillas either by frying on both sides in a small amount of vegetable oil, by wrapping in foil and placing in hot oven until hot, or by placing in microwave oven until heated.

    In the center of each tortilla, place about 2 Tbs. each of chicken, sauce and cheese. Add about 2 tsp. chopped hazelnuts.

    Pour 1/4 of the sauce in the bottom of a greased 9×12-inch baking dish. Place filled enchiladas in dish and pour remaining sauce over top.

    Sprinkle with remaining cheese and then with hazelnuts. Bake in a 350º oven until heated through, about 20 minutes.



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