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Mushroom-Hazelnut Sauce

By: Dominick Romano • In: Sauces, Rubs, Etc. • Cuisine: Italian

To be used with the Sautéed Chicken Breast recipe or the Italian Baked Chicken Cutlets recipe.

Ingredients

  • 1/2 cup White Wine (dry)
  • 1/2 lb Mushrooms (sliced)
  • 1 clove Garlic (minced)
  • 1/2 cup Heavy Cream
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 2 tbsp Hazelnuts (chopped, toasted)
  • 1 tbsp Parsley (fresh)

Step by Step Instructions

Step 1: 

In the hot drippings in the skillet used to sauté chicken, add the wine, mushrooms, and garlic. Heat to boiling over medium-high heat, stirring to loosen browned bits.

Step 2:

Cook for 4 minutes or until the liquid almost evaporates. Add cream, salt, and pepper. Cook for 1 minute or until thickened.

Step 3:

Add nuts and parsley. Pour over the chicken.

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