| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Albanian | La times, Latimes1 | 6 | Servings |
INGREDIENTS
| 1 | Chicken -, abt 1 1/2 lbs | |
| 6 | c | Water |
| Salt | ||
| 1/4 | c | Butter |
| 2 | T | Flour |
| 1 | c | Peeled walnuts |
| 2 | T | Vinegar |
| 6 | Cloves Garlic, crushed | |
| Pepper |
INSTRUCTIONS
Simmer chicken in water seasoned with salt to taste until tender, about 1 hour. Remove chicken from cooking water, reserving 1 cup stock. Cool chicken slightly, then cut into 4 portions. Melt 2 tablespoons butter in large skillet. Add chicken pieces and saute until lightly browned. Remove chicken pieces and keep warm. Add remaining 2 tablespoons butter. Add flour. Cook and stir until lightly browned. Add reserved stock, stirring constantly to avoid lumps. Bring to boil. Add walnuts, vinegar, garlic and salt and pepper to taste. Simmer over low heat until heated through, about 5 minutes. Spoon sauce over chicken pieces. Yields 4 to 6 servings. Each of 6 servings: 334 calories, 171 mg sodium, 64 mg cholesterol, 29 grams fat, 7 grams carbohydrates, 14 grams protein, 0.98 gram fiber Recipe Source: Los Angeles Times - 01-13-1999 Recipe from "The Best of Albanian Cooking" by Klementina and R. John Hysa (Hippocrene Books, $22.50) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 211
Calories From Fat: 174
Total Fat: 20.4g
Cholesterol: 20.3mg
Sodium: 58mg
Potassium: 109.2mg
Carbohydrates: 5.8g
Fiber: 1.5g
Sugar: <1g
Protein: 3.5g