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Name: Chicken with Hazelnuts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 Whole Chicken breast; halved; 2 tb Sour cream; Salt to taste; 1 tb Chopped parsley; 1/3 c Softened butter; 1/2 c Toasted hazelnuts; Black Pepper freshly ground; 1 tb Flour; 1 c Chicken Stock; 1 tb Vegetable oil

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INGREDIENTS

1 Whole Chicken breast; halved
2 tb Sour cream
Salt ; to taste
1 tb Chopped parsley
1/3 c Softened butter
1/2 c Toasted hazelnuts
Black Pepper ; freshly ground
1 tb Flour
1 c Chicken Stock
1 tb Vegetable oil

Servings

INSTRUCTIONS

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 - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-15-1997 Recipe by: Emeril Lagasse

NOTES

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Chicken with Hazelnuts

1 Whole Chicken breast; halved
2 tb Sour cream
 Salt to taste
1 tb Chopped parsley
1/3 c Softened butter
1/2 c Toasted hazelnuts
 Black Pepper freshly ground
1 tb Flour
1 c Chicken Stock
1 tb Vegetable oil

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 -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    10-15-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (342g)
Recipe Makes: 2 servings

Calories: 703
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 703

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