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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Frangelico Recipe

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This recipe for Chicken Frangelico is from The Cooking Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts,skinned and boned
1/4 lb ground veal
2 Tbl. ground hazelnuts.
2 Tbl. minced shallots
1/4 cup heavy cream
1 egg white.beaten stiff (not dry)
S&P
Flour
Clarified butter
1/3 cup Frangelico
2 cups heavy cream
1/2 cup chicken stock
2 Tbl.butter
1 dash lemon juice
1/4 cup ground hazelnuts

Directions:
Directions:
Pound chicken breasts between sheets of waxed paper until 1/8"thick.
Make veal mousseline by combining ground veal, shallots,hazelnuts,heavy cream. Fold in egg white and season with S&P.

Place two Tbl. mouselline on one side of each breast;fold other side over and pinch ends together. Very lightly flour each stuffed breast and saute in butter in ovenproof skillet,over medium heat until golden on each side. Cover chicken with foil and finish baking in 350º oven,approx. 18 min.

Remove chicken to serving platter and pour off fat. Keep chicken warm. Deglaze pan with Frangelico, then add heavy cream and chicken stock. Reduce by boiling rapidly until thick and velvety. Remove pan from heat and add butter. Whisk in lemon juice and ground hazelnuts. Season with S&P to taste.Serve sauce with chicken breasts.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
This was very very good and ,although it has a lot of ingredients, not that difficult to make!

 

 

 

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