Chicken Paillards with Hazelnut Cream Sauce

This is another dinner for one.  And again, it is a dinner chosen by the boundaries of the pantry.  I think that cooking without a recipe is an invaluable skill.

Chicken Paillards with Hazelnut Cream Sauce

1 chicken breast

1 T butter or olive oil

2 T chopped shallots

2 T chopped and toasted hazelnuts

2 T dry vermouth

2 T mushroom broth (from rehydrating dried mushrooms)

2 T heavy cream

Slice the chicken breast on the diagonal to make 4 equal pieces.  Place each piece between two pieces of waxed paper and pound to make a thin scallopinis or paillards.

Saute the chicken pieces in butter until cooked.  Place on a plate and tent with tin foil to keep warm.  When the chicken pieces have been cooked, in the same pan saute the shallots.  Deglaze the pan with the dry vermouth and mushroom broth.  Reduce until only half remains.  Add cream and hazelnuts and again reduce until the desired thickness of the sauce has been reached.  Season with salt and pepper.  Pour the sauce over the paillards.  Serve with mashed potatoes and steamed green vegetables.