Chicken Cooked The Aegean Way With A Walnut Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Jenny | 4 | Servings | |
INGREDIENTS
| 30 | g | Plain flour |
| Salt and pepper | ||
| 4 | Chicken fillets | |
| 2 | Dsp olive oil | |
| 30 | g | Butter |
| 70 | White wine | |
| 280 | Vegetable stock | |
| 55 | g | Walnuts, ground |
| 1 | 5 cm strip leeks, shredded | |
| finely | ||
| 1/2 | Lemon rind and juice | |
| 2 | Dsp cream | |
| 1 | Dsp parsley, finely chopped | |
| A few halved walnuts to | ||
| decorate |
INSTRUCTIONS
Mix the flour, salt and pepper together and use to coat the chicken fillets. Heat the oil and butter in a frying pan then add the chicken fillets and cook for several minutes on either side. Add the wine and vegetable stock and simmer very slowly for 1 hour until the chicken is cooked and the liquid becomes syrupy. Add the ground walnuts, leeks, lemon rind and juice, cream and parsley. Stir in and cook for several minutes, then serve. Scatter a few halved walnuts on top of the dish just before serving. Carlton Food Network http://www.cfn.co.uk/ Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 142
Total Fat: 16.5g
Cholesterol: 16.1mg
Sodium: 771.5mg
Potassium: 268.9mg
Carbohydrates: 9.6g
Fiber: 1.2g
Sugar: 1.3g
Protein: 7.1g