- coarse salt and freshly ground black pepper
- 1/4 cup grainy mustard
- 1/2 cup coarsely chopped hazelnuts, roasted
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh lemon juice
- chopped fresh flat-leaf parsley, for garnish
Cut each whole breast in half and trim off any excess fat. Pat the meat dry with a paper towel and sprinkle with salt and pepper. Generously rub the mustard over the flesh. Put the chopped hazelnuts in a shallow dish and press onto the breast pieces, coating both sides. Melt 1 tablespoon of the butter and the olive oil over medium to medium low heat and sauté the meat for 10 to 15 minutes a side-carefully turning the breast only once-until the juices run clear yellow and the nut coating is nicely browned. The nuts burn easily so watch to be sure the heat is not too high. Transfer the meat to a warm platter. Scrape any of the coating that may have fallen off in the pan back on top of the guinea fowl pieces. Return the pan to the burner and turn the heat to medium high. Melt the remaining tablespoon of butter and pour in the lemon juice. Stir it into the butter while scraping the bottom of the pan to release the caramelized bits stuck to the bottom of the pan. Immediately pout the sauce over the meat, sprinkle with chopped parsley, and serve.