| 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 |
tb |
Flour |
| 1 |
tb |
Oil |
| 1 |
c |
Chicken stock |
| 1/2 |
c |
Toasted hazelnuts |
| 1/3 |
c |
Softened butter |
| 2 |
tb |
Sour cream |
| 1 |
tb |
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.
A Message from our Provider:
“We don’t change God’s message — His message changes us.”