This dish is made up of contradictions. The orange juice cuts the cream so something that would be very heavy and rich has a bit of lightness to it. The crisp coating of hazelnuts is toned down by the cream. Even so, everything balances out. A good side for this is rice. To keep with the dish I added a quarter teaspoon of dried thyme to the rice while cooking. If you start your rice and cream sauce when you start roasting the chicken everything ends up being done at about the same time.
Prep Time15 minsCook Time30 minsTotal Time45 mins
1 or 2 chicken cutlets, lightly pounded
⅓ cup hazelnut pieces
⅓ cup breadcrumbs
¼ teaspoon thyme leaves
1 egg, lightly beaten with 1 tablespoon water
⅓ cup flour to dredge
2 Tablespoons butter
1 Tablespoon Frangelico
1 cup heavy cream
½ orange juice
⅛ teaspoon thyme leaves
salt and pepper to taste
1Mix hazelnut pieces, bread crumbs, and 1/4 teaspoon thyme leaves in a shallow bowl or container add a few turns of fresh ground salt and pepper. In another container make an egg wash by combining the egg and water. In the last bowl put the flour.
2Next, bread chicken by first dredging in flour, then dip into egg wash and lastly, coat with hazelnut crumb mixture. Shake off excess. Chill, covered, until ready to use. You can do this up to a day ahead.
3Preheat oven to 350 degrees. Melt butter in heavy, oven safe, pan. Over moderate heat cook chicken until golden brown on both sides. careful not to burn the coating. Once browned place the pan with the chicken in the preheated oven. Cook for 15-20 minutes or until juice run clear or internal temperature is 165 degrees.
4While chicken is in the oven combine orange juice, thyme, Frangelico, and heavy cream in a sauce pan. Simmer on medium, cook until sauce has thickened slightly. Stir regularly so it doesn't boil or burn. Season to taste with salt and pepper. Keep warm until chicken is done.
5Remove chicken from pan and pour sauce over it. Serve immediately.
Ingredients
1 or 2 chicken cutlets, lightly pounded
⅓ cup hazelnut pieces
⅓ cup breadcrumbs
¼ teaspoon thyme leaves
1 egg, lightly beaten with 1 tablespoon water
⅓ cup flour to dredge
2 Tablespoons butter
1 Tablespoon Frangelico
1 cup heavy cream
½ orange juice
⅛ teaspoon thyme leaves
salt and pepper to taste
Directions
1Mix hazelnut pieces, bread crumbs, and 1/4 teaspoon thyme leaves in a shallow bowl or container add a few turns of fresh ground salt and pepper. In another container make an egg wash by combining the egg and water. In the last bowl put the flour.
2Next, bread chicken by first dredging in flour, then dip into egg wash and lastly, coat with hazelnut crumb mixture. Shake off excess. Chill, covered, until ready to use. You can do this up to a day ahead.
3Preheat oven to 350 degrees. Melt butter in heavy, oven safe, pan. Over moderate heat cook chicken until golden brown on both sides. careful not to burn the coating. Once browned place the pan with the chicken in the preheated oven. Cook for 15-20 minutes or until juice run clear or internal temperature is 165 degrees.
4While chicken is in the oven combine orange juice, thyme, Frangelico, and heavy cream in a sauce pan. Simmer on medium, cook until sauce has thickened slightly. Stir regularly so it doesn't boil or burn. Season to taste with salt and pepper. Keep warm until chicken is done.
5Remove chicken from pan and pour sauce over it. Serve immediately.
Hazelnut Chicken in a Thyme and Orange Cream Sauce
