Chicken In Walnut Sauce
| 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.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”
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