In a large skillet, heat oil. Season the chicken breasts with salt and pepper and dust evenly with flour on both sides. Place chicken breast, skin side down into the hot oil. Sear until golden brown and turn. Sear for 1 minute and add the stock, and let reduce. In the work bowl of your food processor, puree hazelnuts until finely ground, then add the butter and process until incorporated and smooth. Remove the puree with a spatula and add to the skillet, a little at a time, stirring constantly. Reduce heat, add sour cream, and adjust the seasonings. Remove the chicken breasts and place on a serving platter, top with the sauce. Garnish with chopped parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2215 broadcast 10-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 10-15-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (342g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 595 (85%)|
|Amt Per Serving||% DV|
|Total Fat 66.1g||88 %|
|Saturated Fat 23.9g||119 %|
|Monounsaturated Fat 32g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 95mg||29 %|
|Sodium 573.2mg||20 %|
|Potassium 580.7mg||15 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 15.3g|
|Protein 13.4g||19 %|
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Calories per serving: 703
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