Hazelnut Chicken

1. 1

   Melt butter in large saucepan over medium high heat.

2. 2

   Mix crumbs and nuts.

3. 3

   Dip chicken in the egg, then crumb mixture to coat.

4. 4

   Brown chicken on both sides.

5. 5

   Add sliced mushrooms and saute approximately 2 minutes, or until done.

6. 6

   Remove the pan from the burner and add the brandy.

7. 7

   Light with a match and let the alcohol evaporate.

8. 8

   When the flame goes out, add the hazelnut liqueur.

9. 9

   Light with a match and let the alcohol evaporate.

10. 10

    Reduce the heat on the burner to low-medium.

11. 11

    When the flame goes out, return the pan to the burner; simmer to reduce the liquids until the sauce is thick Serve hot.

No additional tips available.