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Ingredientes
- 1 lg. orange
- 1 whole boneless chicken breasts, skinned & halved
- 1/3 c. finely minced husked hazelnuts
- 1/3 c. fine fresh bread crumbs
- 1/4 teaspoon dry thyme, crumbled
- All-purpose flour
- 1 egg, beaten to blend with 1 tbsp. water
- 3 tbsp. unsalted butter
- 1 c. whipping cream
- 1/2 c. fresh orange juice
- 1 tbsp. Frangelico liqueur
- 1/8 teaspoon dry thyme, crumbled
- Salt & freshly grnd pepper
Direcciones
- Remove peel and white pits from orange. Separate into segments.
- Using flat mallet or possibly rolling pin, lb. chicken between two sheets of waxed paper to thickness of 1/2 inch. Combine hazelnuts, bread crumbs and 1/4 tsp. thyme on large plate. Dredge chicken in flour, shaking off excess. Dip into egg, then into hazelnut mix, shaking off excess.
- Heat butter in heavy large skillet over medium heat. Add in chicken and cook till golden and springy to touch, about 3 min per side. Transfer to plates. Tent with foil to keep hot. Stir cream, orange juice, liqueur and 1/8 tsp. thyme into skillet and bring to boil. Reduce heat and simmer till reduced to 2/3 c.. Season with salt and pepper. Add in orange sections. Spoon sauce over chicken and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 223 | 67% |
| Total Fat 25.25g | 32% |
| Saturated Fat 14.15g | 57% |
| Trans Fat 0.04g | |
| Cholesterol 135mg | 45% |
| Sodium 120mg | 5% |
| Potassium 259mg | 7% |
| Total Carbs 15.45g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 7.2g | 5% |
| Protein 11.2g | 18% |
