Chicken Breasts With Skordalia
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Starter | 4 | Servings | |
INGREDIENTS
| 4 | Chicken Breasts, skinned | |
| 2 | T | Butter |
| 125 | Chicken Stock | |
| 1/2 | t | Dried Tarragon |
| Salt and Pepper | ||
| 1 | Egg | |
| 2 | Cloves Garlic, minced | |
| 1/2 | t | Salt |
| 1 1/2 | t | Lemon Juice |
| 1 1/2 | t | White Wine Vinegar |
| 175 | Oil, half sunflower oil | |
| and half olive oil | ||
| 100 | g | Chopped Walnuts |
INSTRUCTIONS
Saute the chicken breast in the butter until golden brown. Add salt and pepper to taste along with the chicken stock and tarragon. Cover the pan and simmer for 15 minutes, or until the chicken is completely white through. Take the chicken from the liquid and allow it to cool, then chill it. Skordalia 4. Break the egg into a blender goblet and add the garlic, salt, lemon juice and vinegar. Blend for a few seconds. 5. With the motor still running, gradually pour in the oil and blend until smooth. 6. Add the nuts and pulse several time until the nuts are incorporated, but stop short of blending them in completely. Pour the sauce into a bowl and chill. 7. To serve, slice the chicken thinly and fan out on a plate. Decorate with halved cherry tomatoes and cucumber batons with a few sprigs of watercress. 8. Spoon 1 or 2 tbsp of the skordalia over and around the chicken, and serve the rest separately. Converted by MC_Buster. NOTES : Chef:Greg Robinson Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 437
Calories From Fat: 285
Total Fat: 33.1g
Cholesterol: 134.9mg
Sodium: 373.9mg
Potassium: 365.4mg
Carbohydrates: 4.4g
Fiber: 1.7g
Sugar: <1g
Protein: 32.3g