1. Remove tenderloins from chicken breast halves. 2. Slice each chicken breast half on diagonal into 4 cutlets. 3. Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap. 4. Using mallet, pound each piece to about 1/3-inch thickness. 5. Sprinkle pounded chicken with salt and pepper on both sides. 6. Melt butter with oil in heavy large skillet over medium-high heat. 7. Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 1- 1/2 minutes per side. 8. Transfer chicken to plate; cover to keep warm. 9. Add shallot to same skillet and sauté until tender, about 3 minutes. 10. Pour in Madeira and bring to boil, stirring to scrape up any browned bits. 11. Add cream; boil until sauce thickens slightly, about 2 minutes. 12. Stir in hazelnuts. 13. Season sauce with salt and pepper. 14. Pour sauce over chicken and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
