Hazelnut Chicken with Orange Thyme Cream

• 2 each chicken breasts, boned, skinned and lightly pounded
• 1 x flour, all-purpose to dredge
• 3 tablespoons butter
• 13 cup hazelnuts (filberts) coarsely chopped
• 13 cup bread crumbs, fresh
• 1/4 teaspoon thyme
• 1 each eggs lightly beaten with 1 ts water
• 1 x salt to taste
• 1 x black pepper to taste
• 1 each oranges sectioned, reserve any juice
• 18 teaspoon liqueur hazelnut flavor
• 1 cup heavy whipping cream
• 1 x salt to taste
• 1 x black pepper to taste

1. Cut each chicken breast in half.
2. Mix together hazelnut pieces, bread crumbs and thyme.
3. Set aside.
4. Prepare egg wash.
5. Beat egg lightly with water, and add salt and pepper.
6. Dredge chicken breasts in flour, dip into egg wash and coat with hazelnut crumb mixture.
7. Shake off excess.
8. Chill until ready to use.
9. Melt butter in heavy pan.
10. Over moderate heat, cook chicken breasts until golden brown on both sides, approximately 10 to 15 minutes.
11. Add reserved orange juice, thyme, hazelnut liqueur, and heavy cream.
12. Simmer gently, basting often, until chicken is barely cooked through and sauce has thickened slightly.
13. Add orange sections and season to taste with salt and pepper.
14. Remove chicken breasts from pan and pour sauce over them.

chicken breasts, flour, butter, hazelnuts, bread crumbs, thyme, eggs, salt, black pepper, oranges, liqueur hazelnut flavor, heavy whipping cream, salt, black pepper

Taken from recipeland.com/recipe/v/hazelnut-chicken-orange-thyme-c-499 (may not work)