Chicken Breasts with Hazelnuts and Chervil

4 - 6 skinless, boneless chicken breasts
1/4 - 1/3 cup (60 - 80 ml) chopped fresh chervil
Salt and freshly ground pepper to taste
3 Tbsp (45 ml) hazelnut or vegetable oil
1/2 cup (125 ml) chopped hazelnuts (filberts)
2 Tbsp (30 ml) lemon juice

Coat the chicken breasts with half the chervil and season with salt and
pepper. Heat the oil in a large skillet over moderate heat and brown the
chicken breast 2 minutes on each side. Cover the skillet and reduce the
heat to very low. Cook an additional 5 minutes - the breasts should be
done but still tender and moist. Remove the breasts to a warm plate and
add the chopped hazelnuts, stirring for 1 or 2 minutes until they are
aromatic and golden brown. Add the lemon juice, season with salt and
pepper, and spoon over the chicken. Garnish with remaining chervil. Serves
4 to 6.

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