Chicken Breasts with Hazelnuts and Chervil

4 to 6 skinless, boneless chicken breasts
1/4 to 1/3 cup chopped fresh chervil
salt and freshly ground pepper to taste
3 Tbs hazelnut or vegetable oil
1/2 cup chopped hazelnuts (filberts)
2 Tbs 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.

Yield: 4 to 6 Servings