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Hazelnut Chicken in a Thyme and Orange Cream Sauce

Yields2 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

The crisp coating of hazelnuts is toned down by the cream.

 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

Mix 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.


Next, 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.


Preheat 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.


While 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.


Remove chicken from pan and pour sauce over it. Serve immediately.

Nutrition Facts

Servings 0