Best Chicken Scallopine With Hazelnut Cream Sauce Recipes

Chicken Scaloppine With Hazelnut Cream Sauce image

Provided by Mom2Rose

Time 15m

Yield 2 , 2 serving(s)

Number Of Ingredients 7

2 boneless skinless chicken breast halves
1 tablespoon butter
1 tablespoon canola oil
1 large shallot, minced (about 1/4 cup)
1/4 cup madeira wine
1/3 cup heavy whipping cream
1/4 cup hazelnuts, toasted, husked, chopped (about 1 1/4 ounces)

Steps:

Remove tenderloins from chicken breast halves.
Slice each chicken breast half on diagonal into 4 cutlets.
Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap.
Using mallet, pound each piece to about 1/3-inch thickness.
Sprinkle pounded chicken with salt and pepper on both sides.
Melt butter with oil in heavy large skillet over medium-high heat.
Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 1- 1/2 minutes per side.
Transfer chicken to plate; cover to keep warm.
Add shallot to same skillet and sauté until tender, about 3 minutes.
Pour in Madeira and bring to boil, stirring to scrape up any browned bits.
Add cream; boil until sauce thickens slightly, about 2 minutes.
Stir in hazelnuts.
Season sauce with salt and pepper.
Pour sauce over chicken and serve.

Nutrition Facts : Calories 521.7, Fat 40.7, SaturatedFat 14.7, Cholesterol 145.1, Sodium 205.3, Carbohydrate 6.4, Fiber 1.6, Sugar 1, Protein 28.7

Chicken Scallopine with Saffron Cream Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley

Steps:

Warm the olive oil in a large skillet over high heat. Season the chicken
cutlets with salt and pepper. Cook the chicken until golden and cooked
through, about 2 to 3 minutes per side. Transfer the chicken to serving
plate and tent with foil to keep warm. Turn the heat to medium, add the
shallot and the garlic and cook until tender, about 2 minutes.
Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
Sprinkle with parsley and serve immediately.

Chicken Scallopine with Hazelnut-cream sauce image

Provided by Tori Ritchie

Yield Makes 4 servings

Number Of Ingredients 7

2 skinless boneless chicken breast halves
1 tablespoon butter
1 tablespoon canola oil
1 large shallot, minced (about 1/4 cup)
1/4 cup Madeira
1/3 cup heavy whipping cream
1/4 cup hazelnuts, toasted , husked, chopped (about 1 1/4 ounces)

Steps:

Remove tenderloins from chicken breast halves. Slice each chicken breast half on diagonal into 4 cutlets. Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap. Using mallet, pound each piece to about 1/3-inch thickness. Sprinkle pounded chicken with salt and pepper on both sides.
Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 11/2 minutes per side. Transfer chicken to plate; cover to keep warm. Add shallot to same skillet and sauté until tender, about 3 minutes. Pour in Madeira and bring to boil, stirring to scrape up any browned bits. Add cream; boil until sauce thickens slightly, about 2 minutes. Stir in hazelnuts. Season sauce with salt and pepper. Pour sauce over chicken and serve.