Hazelnut Chicken

• 1 cup dried bread crumbs, seasoned
• 1/2 cup ground hazelnuts
• 4 skinless, boneless chicken breasts
• 1 egg, beaten
• 1/8 cup butter
• 8 fresh mushrooms, sliced
• 1 1/2 fluid ounces brandy
• 2 fluid ounces hazelnut liqueur

1. In a shallow dish or bowl, mix together bread crumbs and hazelnuts. Dip chicken breasts in egg beat, then in crumb/nut mixture to coat. In a large saucepan, melt butter or margarine over medium high heat. Brown chicken on both sides. Add the mushrooms, and a little more butter or margarine if necessary. Saute until mushrooms are soft, about 2 minutes.
2. Remove saucepan from heat and add the brandy. Light with a match, let flame evaporate alcohol. When flame goes out, add hazelnut liquor. Light with a match and let flame evaporate alcohol. When flame goes out, return saucepan to heat and simmer to reduce liquid/sauce until it is thick. Then serve!

bread crumbs, ground hazelnuts, skinless, egg, butter, mushrooms, fluid ounces brandy, fluid ounces hazelnut liqueur

Taken from www.allrecipes.com/recipe/9022/hazelnut-chicken/ (may not work)