Chicken Scaloppine With Hazelnut Cream Sauce

There’s something undeniably comforting about a perfectly cooked piece of chicken, especially when it’s bathed in a luscious sauce. I still remember the first time I tasted a dish like this; it was at a small trattoria in Florence. The aroma of toasted hazelnuts and rich cream filled the air, and the tender chicken scaloppine practically melted in my mouth. This recipe captures that same magic, bringing a touch of Italian elegance to your own kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 2
• Dietary Type: Not Gluten-Free

Ingredients

• 2 boneless, skinless chicken breast halves
• 1 tablespoon butter
• 1 tablespoon canola oil
• 1 large shallot, minced (about 1/4 cup)
• 1/4 cup Madeira wine
• 1/3 cup heavy whipping cream
• 1/4 cup hazelnuts, toasted, husked, chopped (about 1 1/4 ounces)
• Salt
• Pepper

Equipment Needed

• Cutting board
• Sharp knife
• Waxed paper or plastic wrap
• Meat mallet
• Large skillet

Instructions

1. Begin by preparing the chicken. Remove the tenderloins from the chicken breast halves. These can be cooked alongside the scaloppine or saved for another use.
2. Next, slice each chicken breast half on the diagonal into 4 cutlets. This helps to create thinner pieces that will cook quickly and evenly.
3. Place the cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap. This will prevent the chicken from sticking to your mallet and making a mess.
4. Using a mallet, pound each piece to about 1/3-inch thickness. Aim for uniform thickness so they cook at the same rate. Be careful not to pound so hard that you tear the chicken.
5. Sprinkle the pounded chicken with salt and pepper on both sides. Season generously for the best flavor.
6. In a heavy large skillet, melt the butter with the canola oil over medium-high heat. The combination of butter and oil provides both flavor and a higher smoke point, preventing the butter from burning.
7. Working in batches, add the chicken to the skillet and sauté until lightly browned and cooked through, about 1 to 1 1/2 minutes per side. Avoid overcrowding the pan, as this will lower the temperature and cause the chicken to steam instead of brown.
8. Transfer the cooked chicken to a plate and cover it to keep warm. A warm oven (around 200°F) works well for this if you are making a large batch.
9. Add the minced shallot to the same skillet and sauté until tender, about 3 minutes. Stir frequently to prevent burning. The shallot will add a sweet, delicate onion flavor to the sauce.
10. Pour in the Madeira and bring to a boil, stirring to scrape up any browned bits from the bottom of the pan. These browned bits, called fond, are packed with flavor and will add depth to the sauce.
11. Add the heavy whipping cream and boil until the sauce thickens slightly, about 2 minutes. Be careful not to over-reduce the cream, as it can become too thick.
12. Stir in the toasted, husked, and chopped hazelnuts. The hazelnuts provide a wonderful nutty flavor and a pleasant textural contrast to the creamy sauce.
13. Season the sauce with salt and pepper to taste. Adjust the seasoning as needed to balance the flavors.
14. Pour the sauce over the chicken and serve immediately. Garnish with a few extra chopped hazelnuts for added visual appeal.

Expert Tips & Tricks

• Pounding the Chicken: Ensure the chicken cutlets are pounded to an even thickness. This helps in even cooking and prevents some parts from becoming dry while others are still raw.
• Batch Cooking: Sauté the chicken in batches to maintain high heat in the skillet, resulting in better browning.
• Toast the Hazelnuts: Toasting the hazelnuts before chopping brings out their flavor. Spread them on a baking sheet and toast in a 350°F oven for 8-10 minutes, or until fragrant. Rub them in a clean kitchen towel to remove the skins after toasting.
• Deglaze with Flair: Don’t skip the deglazing step with Madeira. It’s crucial for building a flavorful sauce. If you don’t have Madeira, you can substitute with dry sherry or even chicken broth, although the flavor will be slightly different.
• Thickening the Sauce: If the sauce doesn’t thicken enough after boiling for 2 minutes, you can whisk in a small amount of cornstarch slurry (1 teaspoon of cornstarch mixed with 1 tablespoon of cold water) and continue to simmer until thickened.

Serving & Storage Suggestions

Serve the Chicken Scaloppine with Hazelnut Cream Sauce immediately after cooking for the best flavor and texture. It pairs well with pasta, rice, or mashed potatoes to soak up the delicious sauce. A side of steamed green beans or asparagus makes a great accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat, or in the microwave. Be careful not to overheat, as the chicken can become dry. The sauce may separate slightly upon reheating, but this won’t affect the flavor. Freezing is not recommended as the sauce can separate and become grainy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	521.7	N/A
Calories from Fat	366	70%
Total Fat	40.7 g	62%
Saturated Fat	14.7 g	73%
Cholesterol	145.1 mg	48%
Sodium	205.3 mg	8%
Total Carbohydrate	6.4 g	2%
Dietary Fiber	1.6 g	6%
Sugars	1 g	4%
Protein	28.7 g	57%

Variations & Substitutions

• Gluten-Free: While this recipe isn’t naturally gluten-free, you can easily make it so. Ensure the Madeira wine you use is gluten-free (some fortified wines contain gluten). Serve with gluten-free pasta or rice.
• Nut-Free: For a nut-free version, omit the hazelnuts. You can add a sprinkle of chopped fresh parsley or chives for a pop of color and flavor.
• Dairy-Free: Substitute the butter with a dairy-free butter alternative and the heavy cream with coconut cream or cashew cream for a dairy-free version. Be aware that the flavor profile will change slightly.
• Vegetarian: Use thick slices of portobello mushrooms instead of chicken, adjusting the cooking time accordingly until the mushrooms are tender and browned.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use boneless, skinless chicken thighs. They will require a slightly longer cooking time to ensure they are cooked through. The richer flavor of the thighs can be a delicious alternative.

Q: What if I don’t have Madeira wine?
A: If you don’t have Madeira, you can substitute with dry sherry, Marsala wine, or even chicken broth. However, the Madeira adds a unique sweetness and depth, so try to use it if possible.

Q: How can I prevent the chicken from drying out?
A: Avoid overcooking the chicken by cooking it quickly over medium-high heat. Pounding the chicken to an even thickness also helps ensure it cooks evenly. Be sure to cover the chicken to keep warm after cooking.

Q: Can I make the sauce ahead of time?
A: While you can make the sauce ahead of time, it is best served fresh. If you do make it ahead, store it in an airtight container in the refrigerator and reheat gently before serving. The sauce may thicken upon standing, so you may need to add a little extra cream or broth to thin it out.

Q: Can I add other vegetables to the sauce?
A: Yes, you can add other vegetables to the sauce. Sliced mushrooms, sun-dried tomatoes, or chopped spinach would all be delicious additions. Sauté the vegetables along with the shallots before adding the Madeira.

Final Thoughts

This Chicken Scaloppine with Hazelnut Cream Sauce is a dish that’s both elegant and comforting, perfect for a special occasion or a weeknight dinner. The combination of tender chicken, rich cream sauce, and toasted hazelnuts is simply irresistible. Don’t be intimidated by the seemingly fancy name—it’s surprisingly easy to make and will impress anyone you serve it to. I encourage you to try this recipe and share your feedback. Pair it with a crisp Italian white wine and enjoy the taste of la dolce vita!