Chicken Frangelico - cooking recipe

Ingredients

4 chicken fillets
1/2 cup butter
1/2 cup fine dry breadcrumb
2 teaspoons seasoning salt
1 teaspoon parsley flakes
1/4 cup finely ground hazelnuts
1 egg, beaten
1/2 cup Frangelico
8 fresh sliced portabella mushrooms

Preparation

Pound the chicken fillets to half the original thickness.
Melt the butter in a heavy skillet.
Combine the bread crumbs, salt, parsley and ground nuts in a shallow bowl.
Dip the chicken fillets first in the beaten egg, then in the crumb mixture.
Saute in the hot butter on both sides about 7-8 minutes total. Add the mushrooms and saute about 2 minutes.
Reduce the heat and pour the Frangelico liqueur into the pan, not over the chicken.
Cook 1 minute and serve at once.