Chicken Scaloppine With Hazelnut Cream Sauce - cooking recipe

Ingredients

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)

Preparation

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 saute until lightly browned and cooked through, about 1- 1/2 minutes per side.
Transfer chicken to plate; cover to keep warm.
Add shallot to same skillet and saute 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.