4 tablespoons butter, divided
1/2 cup toasted Oregon hazelnuts
3 tablespoons flour
1 1/4 cups chicken stock
1/4 cup cream
1/4 cup grated Parmesan cheese
1/8 teaspoon freshly ground black pepper
Servings: 10
1. Melt 2 tablespoons butter in medium saucepan, over medium-high heat. Add hazelnuts and stir until they are golden brown, about 2 minutes. Remove from pan and reserve. In same pan, melt remaining butter. Add flour and stir for about 2 minutes or until mixture is golden. Add chicken stock and continue stirring until thickened. Stir in cream, Parmesan cheese, pepper and one-half of the toasted hazelnuts.
2. Serve over poached chicken, fish, pasta or vegetables. Sprinkle each serving with some of the remaining butter-toasted hazelnuts.
Yield: 2 3/4 cups
1/2 cup toasted Oregon hazelnuts
3 tablespoons flour
1 1/4 cups chicken stock
1/4 cup cream
1/4 cup grated Parmesan cheese
1/8 teaspoon freshly ground black pepper
Servings: 10
1. Melt 2 tablespoons butter in medium saucepan, over medium-high heat. Add hazelnuts and stir until they are golden brown, about 2 minutes. Remove from pan and reserve. In same pan, melt remaining butter. Add flour and stir for about 2 minutes or until mixture is golden. Add chicken stock and continue stirring until thickened. Stir in cream, Parmesan cheese, pepper and one-half of the toasted hazelnuts.
2. Serve over poached chicken, fish, pasta or vegetables. Sprinkle each serving with some of the remaining butter-toasted hazelnuts.
Yield: 2 3/4 cups
