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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Essnce02 2 Servings

INGREDIENTS

1 Whole Chicken breast, halved
Salt, to taste
Freshly-ground black pepper
to taste
1 T Flour
1 T Oil
1 c Chicken stock
1/2 c Toasted hazelnuts
1/3 c Softened butter
2 T Sour cream
1 T Chopped parsley

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  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 880
Calories From Fat: 568
Total Fat: 65.2g
Cholesterol: 237.4mg
Sodium: 459.2mg
Potassium: 807.9mg
Carbohydrates: 12.8g
Fiber: 3.1g
Sugar: 3.5g
Protein: 61.7g


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