Tuesday, February 21, 2017

Hazelnut Chicken Breasts With Berry Cassis Sauce

Hazelnut Chicken Breasts 
With Berry Cassis Sauce
Serves 4

4 boneless skinless chicken breast halves 
4 tsp. Dijon mustard
2 tsp. chopped fresh thyme
Salt and pepper to taste

3/4 cup flour or cornstarch
2 eggs, lighten beaten with 1 T. water
1 cup coarsely ground lightly toasted hazelnuts

1 cup fresh or frozen blackberries 
1 cup fresh or frozen raspberries 
1/4 cup chopped shallots
1/2 cup water

3 T. raspberry vinegar (not balsamic) 
3 T Crème de Cassis
2 T. sugar
2 T. unsalted butter

1. Trim chicken and pound to an even 1/2 inch thickness. Spread 1 tsp. mustard over both sides of each breast and then sprinkle with thyme, salt and pepper. Set aside for 30 minutes or cover and refrigerate 1 hour.

2. Preheat oven to 425 degrees. Spray a rack with nonstick spray and set over a baking sheet. Place flour or cornstarch in a shallow bowl. Whisk eggs and water in another bow and place hazelnuts in a third. Dredge chicken in flour, shaking off excess. Dip in egg and then coat well with hazelnuts. Transfer chicken to rack/baking sheet and bake for 15 to 18 minutes or until chicken is cooked through.

3. Meanwhile, for sauce, place both berries in a medium saucepan. Add the shallots, water, vinegar, Crème de Cassis and sugar. Bring to a boil, stirring to dissolve the sugar. Lower temperature and simmer, stirring often, until mixture thickens and reduces, 10 to 15 minutes. Pour mixture through strainer, pressing on solids. Return strained liquid to saucepan and bring to a simmer. Season sauce to taste with salt and pepper. Just before serve, reheat and then remove from heat and stir in butter. Serve sauce over chicken. 

No comments: