To roast the hazelnuts you should place them on a sheet pan and put them in a 400F oven for 2 to 3 minutes, or until the outside skin starts to break away. Rub the hazelnuts together so that the outer dark skins flake off. You do not want to toast them, you just want the skin to loosen up. In a large skillet place the butter and heat it on medium high until it has melted. Add the mushrooms and saute them for 4 to 5 minutes, or until they are brown. Add the 1/4 cup of sherry and deglaze the pan. Add the chicken stock. Cook the ingredients on medium heat for 12 to 15 minutes, or until the liquid is reduced by 1/2. In a small saucepan place the 3/4 cup of sherry. Cook it on medium high heat for 4 to 6 minutes, or until it is reduced by 3/4. Add the reduced sherry, salt, and pepper to soup, and stir them in. In each of 4 individual serving bowls place 3 of the Chicken-Hazelnut Quenelles. Ladle the soup on top. Sprinkle on the hazelnuts.
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|Serving Size: 1 Serving (493g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 341 (65%)|
|Amt Per Serving||% DV|
|Total Fat 37.8g||50 %|
|Saturated Fat 22.1g||111 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 122.8mg||38 %|
|Sodium 663.2mg||23 %|
|Potassium 480.3mg||13 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21.3g|
|Protein 10.5g||15 %|
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Calories per serving: 526
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