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Hazelnut-Crusted Chicken In Cherry-Wine Sauce
Featured Recipe from Pacific Northwest Wining & Dining
Ingredients:
1 large egg white1 cup hazelnuts or almonds, finely chopped4 teaspoons olive oil6 skinless, boneless chicken breast halves, rinsed and patted dry1 1/2 cups minced shallots2 teaspoons minced garlic1 cup Chukar® Dried Tart Cherries1/2 cup dry white wine2 teaspoons minced fresh thyme, or 1 teaspoon dried thyme, crumbled2 cups homemade chicken stock or reduced-sodium chicken broth
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Directions:
In a shallow dish, beat the egg white until pale and frothy. Spread the hazelnuts evenly over a large plate.
Heat 2 teaspoons of the olive oil in a large nonstick skillet over medium heat. Dip the chicken breasts in the egg, let the excess egg drip off, then lightly coat the breasts in the nuts. When the oil is hot, arrange the chicken in the skillet without crowding, or cook in 2 batches. Cook the breasts until browned on the outside but not cooked through, 4 to 5 minutes on each side. Remove from heat, cover, and reserve.
While the chicken is cooking, heat the remaining 2 teaspoons oil in a heavy-bottomed medium saucepan over medium-high heat. Add the shallots and garlic and cook, stirring frequently and lowering the heat as needed, until softened but not browned, 5 to 7 minutes. Add the cherries, white wine, and thyme and stir well. Cook until almost all the liquid is evaporated, 1 to 2 minutes. Add the chicken stock and stir well. Add the cherry-chicken broth mixture to the reserved skillet containing the chicken breasts, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Gently turn the breasts two or three times while they simmer so they cook evenly and completely.
Place a chicken breast in the center of each dinner plate, surround with the sauce, and serve.
Braiden Rex-Johnson recommends Pinot Blanc, Chardonnay, or Merlot with this entrée.
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