Hazelnut Chicken

1 cup dried bread crumbs, seasoned

½ cup ground hazelnuts

4 skinless, boneless chicken breasts

1 egg, beaten

⅛ cup butter

8 fresh mushrooms, sliced

1 ½ fluid ounces brandy

2 fluid ounces hazelnut liqueur

In a shallow dish or bowl, mix together bread crumbs and hazelnuts. Dip chicken breasts in egg beat, then in crumb/nut mixture to coat. In a large saucepan, melt butter or margarine over medium high heat. Brown chicken on both sides. Add the mushrooms, and a little more butter or margarine if necessary. Saute until mushrooms are soft, about 2 minutes.

Remove saucepan from heat and add the brandy. Light with a match, let flame evaporate alcohol. When flame goes out, add hazelnut liquor. Light with a match and let flame evaporate alcohol. When flame goes out, return saucepan to heat and simmer to reduce liquid/sauce until it is thick. Then serve!