Chicken with Hazelnut Cream Sauce
Makes approx. 6 servings
Ingredients:
- 6 - 4 oz boneless, skinless chicken breasts
- 2 tablespoons port wine
- 2 cup heavy cream
- 1/3 cup toasted chopped hazelnuts
- 4 tbl.butter
- 2 tbl. Glace de Poulet Gold®
- flour for dredging
- Salt and pepper to taste
Proceedure:
Season, flour, and sauté chicken breasts in butter. When tender, remove from pan and keep warm. Deglaze the pan with the port wine (remove pan from heat first).
Add the cream and Glace de Poulet Gold®, simmer to sauce consistency (do not allow to boil). Add the hazelnuts and blend into the sauce.
Spoon sauce onto chicken breasts and serve.
*2 tablespoons = 1 oz. = 1/8 cup
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