Yield: 4 Servings
|4 \N||Boneless; skinless chicken breasts, 6 oz each, up to 5|
|1 cup||Hazelnuts; toasted, coarsely ground in food processor|
|1 cup||Bread crumbs|
|¼ cup||Raspberry vinegar|
|1 medium||Shallot; minced|
|2 tablespoons||Frozen raspberries|
|½ cup||Heavy cream|
|¼ pounds||Unsalted butter; in pieces|
|\N \N||Fresh raspberries; if available|
|\N \N||Parsley; chopped|
Prepare sauce: In non-aluminum saucepan put vinegar, shallot and frozen raspberries. Bring to a boil and reduce to about 2 T. Add heavy cream and continue to boil, reducing until quite thick Remove from heat and whisk in the butter, returning to low heat if necessary.
Dip chicken into the flour, shake off excess. Beat eggs with milk and place floured chicken in mixture for 5 minutes. Remove and press into crumb mi~~ Place on paper towels and refrigerate until ready to cook Melt 4 T. butter in medium skillet When hot, add chicken and brown on both sides making sure it is cooked through.
Place a small pool of sauce on plates, put chicken on sauce and drizzle more sauce over. Garnish with chopped parsley and fresh raspberries.
Serve with a green vegetable and rice.
Yield: 4 servings.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Ajax Cafe, Port Hadlock, Wash.