-
1
Cut each chicken breast in half.
-
2
Mix together hazelnut pieces, bread crumbs and thyme.
-
3
Set aside.
-
4
Prepare egg wash.
-
5
Beat egg lightly with water, and add salt and pepper.
-
6
Dredge chicken breasts in flour, dip into egg wash and coat with hazelnut crumb mixture.
-
7
Shake off excess.
-
8
Chill until ready to use.
-
9
Melt butter in heavy pan.
-
10
Over moderate heat, cook chicken breasts until golden brown on both sides, approximately 10 to 15 minutes.
-
11
Add reserved orange juice, thyme, hazelnut liqueur, and heavy cream.
-
12
Simmer gently, basting often, until chicken is barely cooked through and sauce has thickened slightly.
-
13
Add orange sections and season to taste with salt and pepper.
-
14
Remove chicken breasts from pan and pour sauce over them.
