Chicken Frangelico Recipe
chicken medallions, hazelnut cream sauce, spinach and spiced pecans over butternut ravioli
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Ingredients
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Chicken
Hazelnut Cream Sauce
Spinach and Spiced Pecans
Butternut Ravioli
Method
Chicken
- 1
Prepare Chicken
Season the chicken breast medallions with salt and black pepper on both sides.
- 2
Cook Chicken
In a large skillet, heat olive oil over medium heat. Add the chicken medallions and cook for about 5-7 minutes on each side, or until fully cooked through. Remove from the skillet and keep warm.
Hazelnut Cream Sauce
- 3
- 4
Make Sauce
Add the Frangelico liqueur and let it simmer for a minute. Pour in the heavy cream and hazelnut paste, stirring continuously until the sauce thickens slightly. Season with salt to taste.
Spinach and Spiced Pecans
- 5
Prepare Pecans
In a small pan, toast the chopped pecans over medium heat. Add brown sugar, cayenne pepper, and salt. Stir until the pecans are coated and sugar is melted. Remove from heat and set aside.
- 6
Sauté Spinach
In the same skillet used for the chicken, add fresh spinach and sauté until wilted, about 2-3 minutes.
Butternut Ravioli
- 7
Cook Ravioli
Follow the package instructions to cook the butternut squash ravioli until they float, usually about 3-5 minutes. Drain and set aside.
