Hazelnut Chicken With Orange Thyme Cream

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 large orange
• 1 whole boneless chicken breast half
• 1/3 cup finely chopped husked hazelnuts
• 1/3 cup fine fresh breadcrumb
• 1/4 teaspoon dried thyme, crumbled
• all-purpose flour
• 1 egg, beaten to blend with
• 1 tablespoon water
• 3 tablespoons unsalted butter
• 1 cup whipping cream
• 1/2 cup fresh orange juice
• 1 tablespoon frangelico
• 1/8 teaspoon dried thyme, crumbled
• salt & freshly ground black pepper

Recipe

• 1 remove peel and pith from orange.
• 2 cut between membranes with small sharp knife to release orange segments.
• 3 using flat mallet or rolling pin, pound chicken between 2 sheets of waxed paper to thickness of 1/2 inch.
• 4 combine hazelnuts, bread crumbs and 1/4 teaspoon thyme on large plate.
• 5 dredge chicken in flour, shaking off excess.
• 6 dip into egg, then into hazelnut mixture, shaking off excess.
• 7 melt butter in heavy large skillet over medium heat.
• 8 add chicken and cook until golden brown and springy to touch, about 3 minutes per side.
• 9 transfer to plates.
• 10 tent with foil to keep warm.
• 11 stir cream, orange juice, liqueur and 1/8 teaspoon thyme into skillet and bring to boil.
• 12 reduce heat and simmer until reduced to 2/3 cup.
• 13 season with salt and pepper.
• 14 add orange sections.
• 15 spoon sauce over chicken and serve.