Instructions

1. 1

   Step 1: Heat a skillet over medium heat and toast the chopped hazelnuts until golden brown. Remove from heat and set aside.

2. 2

   Step 2: Add butter to the same pan and melt. Add shallots and sauté until soft and translucent.

3. 3

   Step 3: Deglaze the pan with the Irish whisky and let it reduce a bit to evaporate the alcohol.

4. 4

   Step 4: Add the chicken stock and bring to a boil, allowing it to thicken slightly.

5. 5

   Step 5: Stir in the cream and let the sauce simmer gently until creamy and thick.

6. 6

   Step 6: Add the toasted hazelnuts and season with salt and pepper.

7. 7

   Step 7: Serve the sauce warm over chicken breast or pork medallions.

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