Oregon Autumn on a Plate: Hazelnut Crusted Chicken with Apple Pan Sauce

By Peter Zinn, for The Canby Chronicle

As the heat of summer gives way to the cooler temperatures of autumn, the profile of  Oregon’s agriculture and agri-tourism is changing. Summer berries are giving way to apples, making a trip to one of the state’s many U-pick orchards a great way to enjoy the last of the mild weather before fall turns to winter. That fresh autumn sweetness pairs wonderfully with Oregon hazelnuts, a signature crop entering the tail end of harvest season. Together they bring a warm, rich autumnal flavor to the home kitchen.

This hazelnut-crusted chicken combines two Oregon autumn staples in a hearty meal well-suited for the colder months. The toasted hazelnut crust adds texture and richness to an often plainly seasoned protein, while a pan sauce made with fresh Gala apples provides a touch of sweetness and acidity.

For a more complete autumn meal, serve the chicken alongside roasted red potatoes or another favorite root vegetable. Adding Brussels sprouts will also add a splash of color to an otherwise beige plate, while their mild bitterness provides a satisfying complement to the sweetness of the pan sauce. Together, these ingredients make a meal that feels like home as the autumn leaves turn.

Prep Time: 30-35 minutes

Cook Time: 40-55 minutes

Chicken Ingredients:

• 4 (6-ounce) boneless, skinless chicken breasts (or thighs)
• 3/4 cup hazelnuts
• 1 cup flour
• 2 eggs, beaten
• 3/4  cup breadcrumbs
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 tablespoons neutral oil

Pan Sauce Ingredients:

• 1 Gala apple (or your sweet-tart apple of preference)
• 1 shallot
• 2 tablespoons butter
• 2 cups chicken stock
• 2 teaspoons Dijon mustard
• 1 tablespoon lemon juice or 1 teaspoon apple cider vinegar
• optional: 1/4 cup apple cider
• optional: 2 sprigs fresh thyme

Prep Directions:

1. Preheat oven to 350 degrees.
2. Place hazelnuts on a parchment-lined baking sheet in an even layer. Roast in the oven for 10-15 minutes until fragrant.
3. While waiting for hazelnuts to roast, pound chicken to a uniform thickness (1/2-3/4 inches).
4. Once hazelnuts have roasted and cooled enough to handle, place hazelnuts in a clean kitchen towel and rub vigorously to release any loosened skins.
5. Crush hazelnuts to a coarse but uniform texture. A food processor can also be used here.
6. In three separate shallow dishes place the flour seasoned with salt and pepper, the breadcrumbs mixed with the crushed hazelnuts, and the beaten eggs.
7. Finely dice apple and shallot.

Chicken and Pan Sauce Cooking Instructions:

1. Place chicken in flour and press firmly to coat on both sides, dip in egg making sure to fully cover the meat, then press firmly on both sides into the hazelnut/crumb mix.
2. Using 1 tablespoon of oil per each piece of chicken, pan fry over medium heat until golden brown on both sides and cooked through to at least 165 degrees internally.
3. Remove chicken and leave to rest.
4. Repeat for remaining chicken portions. Multiple pieces can be done simultaneously, but be sure to avoid crowding the pan. Multiple pieces of chicken should not be in contact with one another.
5. Cook apple and shallot in the same pan until softened. Add oil if necessary.
6. Deglaze pan with chicken stock (add thyme/apple cider here if using) and simmer until liquid has reduced by at least half and sauce can coat the back of a spoon.
7. Remove thyme if used. Reduce heat to low and finish with butter, Dijon mustard and lemon juice or apple cider vinegar.
8. After plating chicken, spoon around/over the chicken.