Chicken In Walnut Sauce

Paul says the church is “built on the foundation of the apostles and the prophets” (Eph. 2:20). I conclude that all we need to know for salvation and sanctification has been given to us through the teaching of the apostles and prophets, and that this teaching is now found in the Scriptures. Now that God has spoken in the last days through His Son (Heb. 1:2), we don’t need further words from Him to explain what Jesus Christ has accomplished in His ministry, death, and resurrection. Instead, we are “to contend for the faith that was delivered to the saints once for all” through the apostles and prophets (Jude 3).

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Cklive03	4	Servings

INGREDIENTS

4		Whole Chicken breasts
		Salt, to taste
		Freshly-ground black pepper
		to taste
1 1/2	c	Ground toasted walnuts
4		Garlic cloves, minced fine
1	T	Grated lemon zest
1/4	t	Cayenne
1/4	t	Cinnamon or cloves
2	T	Olive oil
2	T	Unsalted butter
1		Onion, chopped
1	T	Flour
1 1/2	c	Chicken stock
1	T	Fresh lemon juice or vinegar
		to 2 or to taste
4	T	Chopped fresh dill or fresh
		coriander

INSTRUCTIONS

If you prefer, remove the bones and skin of the chicken breasts,  pound
them slightly between sheets of plastic wrap. Or leave the  bones in
and the skin on for baking or frying. Season the chicken  with salt and
pepper. Combine the ground walnuts, garlic, lemon zest,  cayenne, and
cinnamon with a little salt. If sauteing the chicken  breasts, heat the
oil in a large saute pan over high heat and brown  the breasts quickly
on all sides. Set aside. Add the butter to the  pan, saute the onion
for 8 to 10 minutes over moderate heat until  softened. Add the flour,
stir well, and cook for about 4 minutes to  get rid of the raw flour
taste. Add the stock, stir well, and bring  up to a boil. Reduce the
heat, simmer for a few minutes. Stir in the  walnut mixture and adjust
the seasoning with the lemon juice, salt,  and pepper. Add 2
tablespoons of the dill or fresh coriander. Return  the chicken to the
pan to coat with the sauce and finish cooking.  Please taste again for
salt, lemon, and herbiness. Sprinkle with the  remaining herbs if you
need their accent, and serve at once. This  recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Joyce
Goldstein, "Kitchen Conversations" From the TV FOOD NETWORK - (Show #
CL-8835 broadcast 03-06-1997) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  09-15-1998
Recipe by: Joyce Goldstein  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 605 Calories From Fat: 389 Total Fat: 45.5g Cholesterol: 91.1mg Sodium: 275.2mg Potassium: 679.2mg Carbohydrates: 16.8g Fiber: 4.3g Sugar: 4g Protein: 37.1g