Chicken Scaloppine With Hazelnut Cream Sauce

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

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

chicken, butter, canola oil, shallot, madeira wine, heavy whipping cream, hazelnuts

Taken from www.food.com/recipe/chicken-scaloppine-with-hazelnut-cream-sauce-324487 (may not work)