Chicken McKenzie
Chicken Cutlets with Hazelnut Crust & Pinot Gris-Thyme Cream Sauce

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I adapted this recipe from the Pinot Noir Cookbook by Stephanie Pearl Kimmel of King Estate Winery in Eugene, Oregon. Stephanie says "My dear friend and colleague Amedee Smith and I developed this recipe to honor the hazelnut growers of Oregon's McKenzie River Valley."

Check out more great Poultry Recipes and how to Brine Poultry for a moister and tastier dish.


Chicken McKenzie

1 cup Pinot Gris wine
1 tablespoon finely chopped shallots or onions
2 cups heavy cream
1 tablespoon Dijon mustard
Salt and freshly ground pepper to taste
1 tablespoon finely chopped fresh thyme leaves
1/2 cup flour
1/2 cup lightly toasted and finely chopped hazelnuts*
1/2 cup fresh homemade bread crumbs
1 egg, lightly beaten
4 (6 to 7 ounces each) chicken breast halves, boneless and skinless**
3 tablespoons unsalted butter
1 tablespoon finely chopped parsley

* To toast hazelnuts - Preheat oven to 350° F. In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins; and cool completely.

** The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
 

In a small saucepan, combine pinot gris wine and shallots; bring just to a boil. Reduce the heat to medium-low and simmer until reduced in volume to approximately 1/4 cup. Whisk in cream and Dijon mustard; reduce until thick enough to coat a spoon. Add salt and pepper to taste. Add thyme; set aside in a warm place.

Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/2-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue, it’s important to use gentle strokes when pounding—the meat can tear easily.

  • In a shallow pie plate, add flour. Roll chicken in flour mixture to coat all sides, shaking off excess.
     
  • Place lightly beaten egg in a shallow container; dip floured chicken in egg mixture.
     
  • In another shallow container, combine chopped hazelnuts and bread crumbs. Dip chicken in hazelnut mixture to coat evenly.

Melt butter in a sauté or frying pan large enough to hold all the chicken breasts in one layer. Sauté chicken breasts over medium heat until golden brown, turning once. This will take 2 to 3 minutes per side (be careful not to overcook). Remove from heat and let drain on paper towels.

Meanwhile, bring the Pinot Gris Sauce back up to temperature and whisk in the chopped parsley. Spoon sauce over each chicken cutlet and serve immediately.

Makes 4 servings.