Brandy Chicken with Hazelnuts

    40 minutes

    Serve this lovely hazelnut chicken with stemmed green beans or broccoli for a tasty, healthy and elegant dinner.

    49 people made this

    Serves: 4 

    • 1 cup dried breadcrumbs, seasoned with salt and pepper
    • 1/2 cup ground hazelnuts
    • 4 skinless, boneless chicken breast fillets
    • 1 egg, beaten
    • 50g butter, or as needed
    • 8 Swiss brown mushrooms, sliced
    • 2 tablespoons brandy
    • 3 tablespoons Frangelico

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. In a shallow bowl, mix breadcrumbs and hazelnuts. Dip chicken breasts in egg, then in crumb and nut mixture to coat.
    2. In a large saucepan, melt butter over medium-high heat. Fry chicken for about 6 minutes on each side until golden brown.
    3. Add the mushrooms and a little more butter if necessary to the saucepan. Fry for about 2 minutes or until tender.
    4. 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.
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    Reviews in English (37)


    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


    We loved it! My guests raved about how good it was. Our local shop had no hazelnuts, so I used almonds. Very quick and easy. Thanks!  -  18 Jul 2008


    This dish is brill. It's loaded with flavour and tender.  -  18 Jul 2008

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