Executive chef Bill Evans from Out Door Country Club in Manchester Township, York County stopped by the Fox43 Kitchen today to show us how to make hazelnut crusted chicken with apple frangelico cream.
Ingredients:
Chicken
4 Boneless Chicken Breasts
Salt & Pepper
3 Eggs
½ Cup Milk
2 Cups Finely Chopped Hazelnut
1 Cup Bread Crumbs
1 Cup Flour
Canola Oil
Sauce:
½ Cup Frangelico Liqueur
½ Cup Apple Juice
2 Cups Heavy Cream
½ Cup Sugar
Pinch of Salt
Roux (1 Tablespoon Flour and 1 Tablespoon Melted Butter)
Directions:
Rinse and trim any fat off of the chicken. Lightly salt and pepper both sides of chicken and set aside. In a bowl, mix eggs and milk. In a separate bowl, mix hazelnut and bread crumbs. In a third bowl, have the flour ready. Coat the chicken breasts in the flour, then dip in the egg mixture, then into the hazelnut mixture, pressing down to coat well. Set chicken aside.
In a sauce pan, reduce Frangelico, apple juice and sugar to half. Add cream and salt. Bring to a light boil (careful not to burn) then add the roux to thicken. While sauce is cooking, heat a deep skillet with about ½ inch of canola oil. Once fully heated (medium-high heat), place coated chicken breast in oil and cook about 4 minutes on each side until done. Serve chicken with sauce drizzled over top.
And for more information about Out Door Country Club you can visit their website, www.odcc.com.