Chicken Scaloppine with Hazelnut Cream Sauce
Elevate your dinner table with this decadent Chicken Scaloppine with Hazelnut Cream Sauce, a dish that perfectly balances tender pan-seared chicken with a rich, nutty sauce. Thinly pounded chicken breasts are lightly dredged in seasoned flour and cooked to golden perfection before being enveloped in a luxurious cream sauce infused with dry white wine, ground hazelnuts, and a hint of fresh parsley. The delicate nuttiness of the hazelnuts pairs beautifully with the creamy texture and the brightness of a splash of lemon juice. Perfect for impressing guests or delighting your family on a cozy night in, this easy-to-follow recipe is ready in under 40 minutes and pairs wonderfully with pasta, roasted vegetables, or crusty bread to soak up every last drop of the sauce.
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Recipe Information
Ingredients
- 4 pieces Chicken breast, thinly sliced
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Shallot, finely minced
- 0.5 cup Dry white wine
- 0.75 cup Chicken stock
- 0.5 cup Heavy cream
- 0.25 cup Ground hazelnuts
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Lay the chicken pieces between two sheets of plastic wrap and gently pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
In a shallow dish, mix the flour, salt, and black pepper. Dredge each chicken piece in the flour mixture, shaking off any excess.
In a large skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken pieces in a single layer and cook for 2-3 minutes on each side until golden brown and fully cooked. Cook in batches if necessary to avoid overcrowding. Transfer cooked chicken to a plate and cover loosely with foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Stir in the minced shallot and cook for 2 minutes until softened.
Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half.
Add the chicken stock and bring to a gentle boil. Let this reduce slightly, about 3-4 minutes.
Reduce the heat to low, then stir in the heavy cream and ground hazelnuts. Simmer for 4-5 minutes, stirring frequently, until the sauce thickens slightly.
Stir in the lemon juice and half of the chopped parsley. Taste and adjust seasoning if needed.
Return the chicken to the skillet, spooning the sauce over the top. Allow the chicken to heat through for 2-3 minutes.
Serve the chicken scaloppine on plates, topped with the hazelnut cream sauce. Garnish with the remaining parsley and enjoy!
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 2810 mg | 122% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.8 g | ||
| Protein | 145.5 g | 291% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 149 mg | 11% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1533 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
