Chicken Scaloppine with Hazelnut Cream Sauce

Elevate your dinner table with this decadent Chicken Scaloppine with Hazelnut Cream Sauce, a dish that perfectly balances tender pan-seared chicken with a rich, nutty sauce. Thinly pounded chicken breasts are lightly dredged in seasoned flour and cooked to golden perfection before being enveloped in a luxurious cream sauce infused with dry white wine, ground hazelnuts, and a hint of fresh parsley. The delicate nuttiness of the hazelnuts pairs beautifully with the creamy texture and the brightness of a splash of lemon juice. Perfect for impressing guests or delighting your family on a cozy night in, this easy-to-follow recipe is ready in under 40 minutes and pairs wonderfully with pasta, roasted vegetables, or crusty bread to soak up every last drop of the sauce.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Chicken breast, thinly sliced
• 0.5 cup All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1 medium Shallot, finely minced
• 0.5 cup Dry white wine
• 0.75 cup Chicken stock
• 0.5 cup Heavy cream
• 0.25 cup Ground hazelnuts
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Lay the chicken pieces between two sheets of plastic wrap and gently pound them to about 1/4-inch thickness using a meat mallet or rolling pin.

Step 2

In a shallow dish, mix the flour, salt, and black pepper. Dredge each chicken piece in the flour mixture, shaking off any excess.

Step 3

In a large skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken pieces in a single layer and cook for 2-3 minutes on each side until golden brown and fully cooked. Cook in batches if necessary to avoid overcrowding. Transfer cooked chicken to a plate and cover loosely with foil to keep warm.

Step 4

In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Stir in the minced shallot and cook for 2 minutes until softened.

Step 5

Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half.

Step 6

Add the chicken stock and bring to a gentle boil. Let this reduce slightly, about 3-4 minutes.

Step 7

Reduce the heat to low, then stir in the heavy cream and ground hazelnuts. Simmer for 4-5 minutes, stirring frequently, until the sauce thickens slightly.

Step 8

Stir in the lemon juice and half of the chopped parsley. Taste and adjust seasoning if needed.

Step 9

Return the chicken to the skillet, spooning the sauce over the top. Allow the chicken to heat through for 2-3 minutes.

Step 10

Serve the chicken scaloppine on plates, topped with the hazelnut cream sauce. Garnish with the remaining parsley and enjoy!

Nutrition Facts

Serving size	(1122.3g)

Amount per serving	% Daily Value*
Calories	2204.2

Total Fat 138.8g	0%
Saturated Fat 54.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 569.0mg	0%
Sodium 2809.6mg	0%
Total Carbohydrate 61.6g	0%
Dietary Fiber 5.8g	0%
Total Sugars 4.8g
Protein 145.5g	0%

Vitamin D 52IU	0%
Calcium 148.8mg	0%
Iron 10.3mg	0%
Potassium 1533.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 28.0%

Carbs: 11.9%