2 skinless, boneless chicken breasts Kosher salt Fresh ground pepper 1 Tablespoon unsalted butter 1 Tablespoon olive oil 1 shallot, minced 1/4 cup Madeira 1/3 cup cream 1/4 cup hazelnuts, toasted, husked and chopped
Place a piece of plastic wrap over each chicken breast and pound with a mallet to about 1/3" thickness. Season on both sides with salt and pepper. Add butter and oil to a large heavy skillet over medium-high heat. When butter has melted add chicken and cook until browned on both sides and cooked through. Remove chicken to a plate; cover with foil to keep warm and add shallots to the skillet. Cook for about 3 minutes. Add Madeira wine and bring to a boil; stirring and scraping up any browned bits. Reduce heat to low and add cream, letting sauce simmer and thicken. Add hazelnuts and season to taste with salt and pepper. Serve sauce over chicken.
To toast hazelnuts: Place hazelnutes on a baking sheet and bake in a 350 degree F. oven for 15 minutes. Remove baking sheet from oven and cover with a clean dish towel; let sit for 5 minutes. Remove the towel and rub the nuts between the palms of your hands, loosening the husks. Not all husks will come off.