Photo adapted from Laura's Best Recipes.
1/2 cfine dry bread crumbs
2 tspseasoning salt
1 tspparsley flakes
1/4 cfinely ground hazelnuts
1/2 cfrangelico liquer
8fresh sliced portabella mushrooms
How to Make Chicken Frangelico
- Pound the chicken fillets to half the original thickness.
- Melt the butter in a heavy skillet.
Combine the bread crumbs, salt, parsley and ground nuts in a shallow bowl.
Dip the chicken fillets first in the beaten egg, then in the crumb mixture.
- Saute in the hot butter on both sides about 7-8 minutes total.
Add the mushrooms and saute about 2 minutes.
Reduce the heat and pour the Frangelico liqueur into the pan, not over the chicken.
Cook 1 minute and serve at once.