Ingredients:
4 (6 oz.) skinless, boneless chicken breasts
1 cup flour
3 eggs, beaten
2 cup chopped raw hazelnuts
1/4 tsp chopped garlic
1/8 cup dry white wine
2 cup chicken stock
1/8 cup Dijon mustard
2 Tbsp butter, melted
4 Tbsp flour
1 cup heavy cream
1/4 tsp chopped fresh tarragon
salt and pepper to taste
Instructions:
Rinse and pat dry chicken breasts, dip in egg, coat with flour, coat with hazelnuts. Saute one side of the chicken breasts in vegetable oil until golden brown (about 3-4 minutes). Put uncooked side up in a shallow baking pan and bake at 350 degrees for 6-8 minutes. Remove to a warmed plate.
For the sauce: In medium saucepan saute the garlic in 1 Tbsp vegetable oil. Add the wine and reduce to about 2/3 the original quantity. Add the chicken stock and mustard and bring to a boil. Mix the melted butter and flour and add to the sauce. Cook over medium heat stirring constantly until thickened. Strain to remove lumps, add tarragon, salt and pepper and ladle over or under each chicken breast.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
