Chicken Scallopine with Hazelnut-Cream Sauce

Chicken Scallopine with Hazelnut-Cream Sauce: A Weeknight Delight

As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. But honestly, sometimes the most rewarding meals are the ones that come together quickly and effortlessly, leaving me with more time to spend with my family. This Chicken Scallopine with Hazelnut-Cream Sauce is one of those recipes – a true weeknight winner.

The beauty of this dish lies in its simplicity. The chicken is incredibly tender, pounded to a perfect thinness, resulting in a quick cooking time. I love how the nutty hazelnut cream sauce elevates the simple chicken to something truly special. The Madeira adds a subtle depth of flavor that I find incredibly sophisticated, yet it's easy to find in most supermarkets. This recipe is a perfect example of how a few high-quality ingredients, combined in the right way, can create a memorable meal. It's also incredibly versatile; you can easily adjust the ingredients based on what you have on hand or what your family prefers.

The Chicken: I always start with good quality, boneless, skinless chicken breasts. I find that pounding them to an even thickness ensures even cooking and prevents the chicken from becoming dry. It's a quick process, and it makes a world of difference in the final texture. Don't be afraid to use a meat mallet; it's a kitchen tool that every home cook should have. I usually sprinkle my chicken with just salt and pepper to let the natural flavors of the chicken shine through, but you could experiment with other seasonings if desired.

The Sauce: The star of this dish is, without a doubt, the hazelnut-cream sauce. The combination of rich cream, nutty hazelnuts, and the subtle sweetness of the Madeira creates a flavour explosion in your mouth! The cream is thickened to perfection, coating the chicken beautifully. I use heavy whipping cream for extra richness, but you could substitute with half-and-half for a slightly lighter sauce. The hazelnuts add a wonderful crunch, and I often toast them lightly beforehand to enhance their flavor and aroma. It’s a simple yet elegant sauce that truly transforms this dish from ordinary to extraordinary.

Serving Suggestions: I usually serve this chicken scallopine over a bed of creamy polenta or mashed potatoes. The creamy textures complement the chicken and sauce perfectly. A simple side salad with a light vinaigrette is another excellent addition. This meal is a perfect balance of flavors and textures; it’s both comforting and refined. It's a dish I know my family will happily devour, and it’s become a regular fixture on our weeknight dinner rotation.

Making it Your Own: One of the things I love most about cooking is the ability to personalize recipes to suit my preferences and those of my family. This recipe is no exception. Feel free to experiment with different types of nuts, such as pecans or walnuts, in place of the hazelnuts. You can also adjust the amount of Madeira to your liking, adding more or less depending on your preference for a stronger or milder flavor. You could even add some fresh herbs, such as thyme or sage, to the sauce for an extra layer of flavor.

So, the next time you're looking for a quick, delicious, and satisfying weeknight meal, give this Chicken Scallopine with Hazelnut-Cream Sauce a try. It’s a recipe that will quickly become a staple in your kitchen, providing a delicious and elegant meal without the fuss. Trust me, your family will thank you for it!

Beyond the Recipe: This recipe is a testament to the idea that even busy individuals can find time to create healthy and delicious meals. It's a reminder that cooking should be enjoyable and not a chore. It’s a chance to experiment, to create, and to connect with your family through the shared experience of a meal. It's about more than just the food; it’s about the memories and the moments created around the table.

Step-by-step

• 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 sauté 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 sauté 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.