| 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 |
tb |
Grated lemon zest |
| 1/4 |
ts |
Cayenne |
| 1/4 |
ts |
Cinnamon or cloves |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Unsalted butter |
| 1 |
|
Onion; chopped |
| 1 |
tb |
Flour |
| 1 1/2 |
c |
Chicken stock |
| 1 |
tb |
Fresh lemon juice or vinegar (to 2); or to taste |
| 4 |
tb |
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
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