In a shallow bowl, mix breadcrumbs and hazelnuts. Dip chicken breasts in egg, then in crumb and nut mixture to coat.
In a large saucepan, melt butter over medium-high heat. Fry chicken for about 6 minutes on each side until golden brown.
Add the mushrooms and a little more butter if necessary to the saucepan. Fry for about 2 minutes or until tender.
Remove saucepan from heat and add the brandy. Light with a match and let flame evaporate alcohol. When flame goes out, add hazelnut liqueur. Light with a match and let flame evaporate alcohol. When flame goes out, return saucepan to heat and simmer to reduce liquid until it thickens.
Used different ingredients.
Thanks Dave for a great chicken recipe. I used brandy and whatever other liqueur I had on hand - I don't think it has to be hazelnut liquer to taste good. I made this as a mid week supper and impressed everyone. The chicken was very moist and tender and the hazelnuts in the crust had a great flavour - and I don't normally like nuts! Even warmed up the next day it still tasted great! Thanks! - 18 Jul 2008
by TERRI BERINGER
I am a chef and have added this dish to my menu at the restaurant. It's quick and easy to prepare and it taste sensational! Want to impress someone with your culinary skills, try this dish! - 18 Jul 2008
This was an amazing dish. I did not have brandy, but it still tasted great. This was my first time lighting alcohol on fire. It is not at all scary. However, the leftovers were not very good. - 18 Jul 2008