Chicken Breasts With Walnut Sauce

A Biblical Philosophy of Money: 1. God is the one who gives [someone] the ability to make money. 2. Everything we have belongs to God. 3. There are many things which are more valuable than gold. 4. Covetousness, discontentment, and worry about material things are sins. 5. God expects us to use fully the strengths and abilities He has given us in hard, honest work. 6. Giving to the Lord and to needy people is a privilege and an investment as well as a responsibility. 7. We ought to plan how we will make and spend our money. 8. We ought to live within our income and not make debts which may be almost impossible to pay.

Wayne Mack

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains	Sami	Burt, Wolf	1	Servings

INGREDIENTS

4		Chicken breast halves, bone
		in skin on
		Salt and freshly ground
		black pepper
1/4	c	Flour
1/4	c	Olive oil
1/2	c	Chopped onions
2	T	Balsamic vinegar
2	T	Port wine, Scotch whiskey
		Cognac or fresh
		lemon juice
1/2	c	White wine
3/4	c	Chicken stock
1/3	c	Heavy cream
1	t	Cornstarch
1	T	Water
3/4	c	Chopped walnuts

INSTRUCTIONS

Preheat the oven to 400Ã¸ F. Season the chicken with salt and pepper
to taste, and dip all sides of each breast in the flour. Shake off  any
excess flour.  In a large skillet, heat the olive oil. When the oil is
hot, add the  chicken, skin side down, and cook over medium-high heat,
for about 4  minutes on each side to brown. Transfer the chicken to a
baking dish  and bake for 20 to 25 minutes or until cooked through.  TO
MAKE THE SAUCE: Discard all but 2 tablespoons of the oil from the
skillet in which the chicken was cooked. Heat this oil and saut the
onions, over low heat, for about 5 minutes or until soft.  When the
onions are tender, add the vinegar, Port and white wine and  boil the
liquid down until only half remains. Add the chicken stock  and heavy
cream and bring to a simmer. Reduce the sauce to thicken it  slightly.
Dissolve the cornstarch in the water and add it to the sauce. Bring
the liquid to a boil and simmer over low heat for a minute. Season  the
sauce with salt and pepper to taste and remove it from the heat.  When
the chicken is done, over low heat bring the sauce back to a  simmer,
but do not boil. Stir the walnuts into the sauce and spoon it  over the
chicken. Serve immediately.  Converted by MC_Buster.  Per serving: 2619
Calories (kcal); 191g Total Fat; (67% calories from  fat); 150g
Protein; 54g Carbohydrate; 480mg Cholesterol; 2018mg  Sodium Food
Exchanges: 2 1/2 Grain(Starch); 20 1/2 Lean Meat; 1  Vegetable; 0
Fruit; 25 1/2 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Christ gives Life!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2253 Calories From Fat: 1350 Total Fat: 155.6g Cholesterol: 406.5mg Sodium: 854.1mg Potassium: 1858.3mg Carbohydrates: 67.5g Fiber: 8.5g Sugar: 16.1g Protein: 130.9g

As the Lord says, He makes the sun to shine and the rain to fall on the unjust and the wicked as well as on the godly. And His followers are required to act accordingly. Christ commands us to love our enemies, and uses as His model the fact that God from heaven showers His blessings on the wicked. We see that God actually hates and is infinitely angry with persons upon whom He pours great blessings. We are not allowed to hate persons, but are commanded to love them. We cannot, of course, be pleased with persons who hate God and hate us, but we can behave lovingly toward them and pray for them. In so doing, we follow the model of God.

John Gerstner