Chicken Scaloppine With Hazelnut Cream Sauce

1. 1

   Remove tenderloins from chicken breast halves.

2. 2

   Slice each chicken breast half on diagonal into 4 cutlets.

3. 3

   Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap.

4. 4

   Using mallet, pound each piece to about 1/3-inch thickness.

5. 5

   Sprinkle pounded chicken with salt and pepper on both sides.

6. 6

   Melt butter with oil in heavy large skillet over medium-high heat.

7. 7

   Working in batches, add chicken to skillet and saute until lightly browned and cooked through, about 1- 1/2 minutes per side.

8. 8

   Transfer chicken to plate; cover to keep warm.

9. 9

   Add shallot to same skillet and saute until tender, about 3 minutes.

10. 10

    Pour in Madeira and bring to boil, stirring to scrape up any browned bits.

11. 11

    Add cream; boil until sauce thickens slightly, about 2 minutes.

12. 12

    Stir in hazelnuts.

13. 13

    Season sauce with salt and pepper.

14. 14

    Pour sauce over chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.