| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
|
Jenny, Bristow’s, Country, Kit |
4 |
servings |
INGREDIENTS
| 30 |
g |
Plain flour |
|
|
Salt and pepper |
| 4 |
|
Chicken fillets |
| 2 |
|
Dsp olive oil |
| 30 |
g |
Butter |
| 70 |
ml |
White wine |
| 280 |
ml |
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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