Hazelnut Chicken In Prosciutto Cream Sauce Recipes

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HAZELNUT CHICKEN

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14



Hazelnut Chicken image

Steps:

  • Heat a 5 1/2-quart braising pan over medium-high heat. Add the oil to the pan and continue to heat. Using a paper towel, dry the chicken pieces well. Season all sides of the chicken with 1 1/2 teaspoons salt. Add the chicken to the hot pan skin-side down, and cook until the skin is golden brown and the chicken releases easily from the pan, about 4 minutes. Flip the chicken and cook the other side until nicely browned, about 4 minutes more. Transfer the chicken to a plate and set aside.
  • To the hot pan, add the carrots, celery and onion. Cook, stirring often with a wooden spoon, until the vegetables are fragrant and beginning to soften, about 3 minutes. Add the hazelnut liqueur and balsamic vinegar to the pan and cook, scraping up all the brown bits that may have stuck to the bottom of the pan. Simmer until the liquid is reduced by half, about 2 minutes. Stir in the chicken broth, olives, figs and oregano. Nestle the chicken pieces into the vegetables skin-side down and simmer, covered, for 30 minutes, flipping the chicken halfway through.
  • Transfer the braised chicken to a clean platter to rest. Simmer the sauce until reduced slightly, about 5 minutes. Pour the sauce over the chicken and sprinkle with the hazelnuts and parsley.

2 tablespoons extra-virgin olive oil
One 4-pound chicken, cut into 8 pieces
Kosher salt
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
3 tablespoons hazelnut liqueur
2 tablespoons balsamic vinegar
2 cups low-sodium chicken broth
1 cup smashed Cerignola olives
1/2 cup dried figs, quartered
3 sprigs fresh oregano
1/2 cup chopped, peeled hazelnuts
1/4 cup fresh Italian parsley, chopped

HAZELNUT CHICKEN IN PROSCIUTTO-CREAM SAUCE

Hazelnut crusted chicken in a prosciutto, mushroom, spinach cream sauce

Provided by hils

Categories     Italian Recipes

Time 50m

Yield 3

Number Of Ingredients 11



Hazelnut Chicken in Prosciutto-Cream Sauce image

Steps:

  • Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts.
  • Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on both sides, and no longer pink in the center, about 5 minutes per side. Once done, place chicken on a paper towel-lined plate, and keep warm.
  • Increase heat to high, and pour in wine to deglaze. Stir in mushrooms, prosciutto, and spinach; cook until the mushrooms have softened, about 5 minutes. Pour in cream, bring to a simmer, then reduce heat to medium, and simmer for 5 minutes more. Ladle sauce over chicken to serve.

Nutrition Facts : Calories 977.3 calories, Carbohydrate 21.6 g, Cholesterol 278.7 mg, Fat 74.7 g, Fiber 5.6 g, Protein 52 g, SaturatedFat 25.9 g, Sodium 742.8 mg, Sugar 3.8 g

3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
all-purpose flour for dredging
1 egg, beaten
2 tablespoons milk
1 cup chopped hazelnuts
2 tablespoons olive oil
½ cup dry white wine
6 large mushrooms, quartered
3 ounces prosciutto, shredded
15 fresh spinach leaves
1 cup heavy whipping cream

HAZELNUT CHICKEN IN PROSCIUTTO-CREAM SAUCE

Hazelnut crusted chicken in a prosciutto, mushroom, spinach cream sauce

Provided by hils

Categories     Italian Recipes

Time 50m

Yield 3

Number Of Ingredients 11



Hazelnut Chicken in Prosciutto-Cream Sauce image

Steps:

  • Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts.
  • Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on both sides, and no longer pink in the center, about 5 minutes per side. Once done, place chicken on a paper towel-lined plate, and keep warm.
  • Increase heat to high, and pour in wine to deglaze. Stir in mushrooms, prosciutto, and spinach; cook until the mushrooms have softened, about 5 minutes. Pour in cream, bring to a simmer, then reduce heat to medium, and simmer for 5 minutes more. Ladle sauce over chicken to serve.

Nutrition Facts : Calories 977.3 calories, Carbohydrate 21.6 g, Cholesterol 278.7 mg, Fat 74.7 g, Fiber 5.6 g, Protein 52 g, SaturatedFat 25.9 g, Sodium 742.8 mg, Sugar 3.8 g

3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
all-purpose flour for dredging
1 egg, beaten
2 tablespoons milk
1 cup chopped hazelnuts
2 tablespoons olive oil
½ cup dry white wine
6 large mushrooms, quartered
3 ounces prosciutto, shredded
15 fresh spinach leaves
1 cup heavy whipping cream

HAZELNUT CHICKEN IN PROSCIUTTO-CREAM SAUCE

Hazelnut crusted chicken in a prosciutto, mushroom, spinach cream sauce

Provided by hils

Categories     Italian Recipes

Time 50m

Yield 3

Number Of Ingredients 11



Hazelnut Chicken in Prosciutto-Cream Sauce image

Steps:

  • Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts.
  • Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on both sides, and no longer pink in the center, about 5 minutes per side. Once done, place chicken on a paper towel-lined plate, and keep warm.
  • Increase heat to high, and pour in wine to deglaze. Stir in mushrooms, prosciutto, and spinach; cook until the mushrooms have softened, about 5 minutes. Pour in cream, bring to a simmer, then reduce heat to medium, and simmer for 5 minutes more. Ladle sauce over chicken to serve.

Nutrition Facts : Calories 977.3 calories, Carbohydrate 21.6 g, Cholesterol 278.7 mg, Fat 74.7 g, Fiber 5.6 g, Protein 52 g, SaturatedFat 25.9 g, Sodium 742.8 mg, Sugar 3.8 g

3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
all-purpose flour for dredging
1 egg, beaten
2 tablespoons milk
1 cup chopped hazelnuts
2 tablespoons olive oil
½ cup dry white wine
6 large mushrooms, quartered
3 ounces prosciutto, shredded
15 fresh spinach leaves
1 cup heavy whipping cream

CHICKEN SCALLOPINE WITH HAZELNUT-CREAM SAUCE

The sauce packs a great hazelnut crunch, and Madeira's nutty flavors bring it all together.

Provided by Tori Ritchie

Yield Makes 4 servings

Number Of Ingredients 7



Chicken Scallopine with Hazelnut-cream sauce image

Steps:

  • Remove tenderloins from chicken breast halves. Slice each chicken breast half on diagonal into 4 cutlets. Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap. Using mallet, pound each piece to about 1/3-inch thickness. Sprinkle pounded chicken with salt and pepper on both sides.
  • Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 11/2 minutes per side. Transfer chicken to plate; cover to keep warm. Add shallot to same skillet and sauté until tender, about 3 minutes. Pour in Madeira and bring to boil, stirring to scrape up any browned bits. Add cream; boil until sauce thickens slightly, about 2 minutes. Stir in hazelnuts. Season sauce with salt and pepper. Pour sauce over chicken and serve.

2 skinless boneless chicken breast halves
1 tablespoon butter
1 tablespoon canola oil
1 large shallot, minced (about 1/4 cup)
1/4 cup Madeira
1/3 cup heavy whipping cream
1/4 cup hazelnuts, toasted , husked, chopped (about 1 1/4 ounces)

CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE

This chicken is quick, simple, delicious and has an elegant presentation! If you don't have prosciutto handy you can use bacon. Make it really special and throw in a variety of exotic mushrooms, shiitake, portabello, oyster, etc. It can be prepared ahead of time and thrown in the oven when ready. Serve with garlic mashed potatoes, buttered noodles or basmati rice.

Provided by TIFFUHNY

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8



Chicken with Mushrooms, Prosciutto, and Cream Sauce image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
  • Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
  • Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 3.3 g, Cholesterol 118.7 mg, Fat 30.8 g, Fiber 0.2 g, Protein 20.7 g, SaturatedFat 13.3 g, Sodium 424.5 mg, Sugar 0.3 g

2 tablespoons butter or margarine, melted
6 chicken thighs
salt and pepper to taste
6 slices prosciutto (thin sliced)
2 tablespoons minced garlic, divided
1 cup sliced fresh mushrooms
¼ cup dry white wine
1 cup sour cream

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