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Hazelnut-Crusted Chickenn with Riesling Reduction Sauce
At Viking, we have created Hazelnut-Crusted Chicken with Riesling Reduction Sauce for your
unfettered indulgence. This rustically elegant
chicken dish is the perfect showcase for the
quick and even heat distribution produced by this
distinguished, world-class cookware.
Kathleen Bruno
Curriculum Development Manager -
Viking Culinary Arts Center
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INGREDIENTS
• 2 ounces (about 1 cups) fresh breadcrumbs
• 2 ounces (about 1/2 cup) hazelnuts,
toasted, skinned, and finely chopped
• 1+1/2 ounces (about 1/3 cup)
all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 boneless, skinless chicken breasts,
pounded to 1/2-inch- thickness
• 2 eggs, lightly beaten
• 1/4 cup clarified butter
• 1/4 cup neutral-flavored oil
Riesling reduction sauce
• 1/2 cup dry Riesling wine
• 1/2 tablespoon finely chopped shallots
• 1/2 cup crème fraîche
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon finely chopped fresh thyme
• 1/2 tablespoon finely chopped fresh
parsley, salt, and freshly ground
white pepper, to taste
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 Preheat oven to 350°F. Combine breadcrumbs
and nuts and place in a shallow bowl. In a
separate shallow bowl, combine flour, salt, and
pepper; dredge the chicken, shaking off excess flour. Dip floured chicken into egg mixture,
then coat evenly with nut mixture. In a large fry pan, heat butter and oil over medium-high heat. Cook chicken for 2 minutes on each side and remove to a paper towellined
platter to drain. Ten minutes before serving, transfer chicken to a baking sheet or oven-safe platter and bake until cooked
through, about 5 to 10 minutes. Serve with Riesling Reduction Sauce.
RIESLING REDUCTION SAUCE
Cook wine and shallots in a small saucepan
over medium-high heat until mixture has
reduced. Reduce heat to medium-low and
whisk in crème fraîche and mustard;
continue cooking until sauce is just thick
enough to coat the back of a spoon. Stir in
herbs and season to taste with salt and
pepper. If sauce is too thick, whisk in warm
water, one tablespoon at a time, until
reach desired consistency.
Make It Ahead: Make up to 2 days in
advance and refrigerate. Reheat gently
before serving. Garnishing Suggestions:
Spoon some sauce on a plate and place
diagonally sliced pieces of chicken on the
sauce. Garnish with a sprig of fresh thyme.
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