Here is the recipe I promised. My mom got this recipe from a cooking class she took with some girlfriends in Newport Beach. I wish I would have taken a picture of the meal, but trust me that anyone who has my mom's chicken raves! You must try this at home!
Hazelnut Crusted Chicken
2 cups fresh bread crumbs
3/4 cup hazelnuts, toasted and finely chopped
1 tsp. fine sea salt
1 tsp freshly ground black pepper
3 eggs lightly whisked
6 (organic) boneless, skinless half chicken breasts, pounded to 1/2"
1/2 cup butter
1/2 cup grapeseed oil
On a baking sheet, combine bread crumbs and nuts. In a bowl, combine flour, salt and pepper, dredge the chicken, patting off excess flour. Dip chicken in egg mixture, then coat well with nut mixture. In a large saute pan heat butter and oil. Saute chicken 3-4 minutes on each side and remove to a paper towel lined oven safe platter. Allow to rest 10 minutes and serve with Creamy Thyme Sauce.
Creamy Thyme Sauce
1 cup wine
1 cup chicken stock
1 Tbs. finely chopped shallots
1/2 cup creme fraiche
1 Tbs dijon mustard
1 Tbs finely chopped thyme
1 Tbs finely chopped parsley
fine sea salt and freshly ground pepper to taste
In a small saucepan, combine wine, stock and shallots and reduce to 1/2 cup. Add creme fraiche and mustard; reduce until thick enough to coat the back of a spoon. Add herbs and season to taste with salt and pepper.
**Tips from my Mom: Allow plenty of time for the sauce. It takes at least half an hour for the wine and chicken stock to reduce. This is especially true when you double or triple the recipe. We always do this because everyone LOVES the sauce.
I like to get the reduction out of the way earlier in the day or the night before and then refrigerate until ready to continue.
Enjoy!