| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
California |
|
4 |
Servings |
INGREDIENTS
| 4 |
c |
Torn romaine |
| 4 |
c |
Chicory |
| 1 |
c |
Cherry tomato halves |
| 2 |
lb |
Chicken breasts, 4 halves |
|
|
Boned and skinned |
|
|
Salt |
|
|
White pepper |
| 1 |
T |
Walnut oil |
| 1 |
T |
Salad oil |
| 4 |
|
Green onions, thinly |
|
|
Sliced |
| 1 |
|
Clove garlic, minced or |
|
|
Pressed |
| 1/4 |
c |
Coarsely chopped walnuts |
| 1 |
T |
Tarragon wine vinegar |
|
|
Walnut Oil Dressing |
| 2 |
T |
Tarragon wine vinegar |
| 1 |
t |
Lemon juice |
| 2 |
t |
Dijon mustard |
| 1/4 |
t |
Salt |
| 1/8 |
t |
White pepper |
| 3 |
T |
Walnut oil |
| 1/3 |
c |
Salad oil |
INSTRUCTIONS
Lightly mix romaine, chicory, and tomatoes; cover and refrigerate if
done ahead. Using flat side of a meat mallet, pound chicken breasts
between pieces of waxed paper, to a thickness of about 1/4 inch. Cut
into bite-sized strips about 1/2 inch wide; sprinkle with salt and
pepper. In a large frying pan, heat oil and lightly brown half the
chicken, stirring and turning over medium-high heat until cooked
through (about 3 minutes); remove from pan. Add remaining chicken and
cook as above. Return all the chicken to the pan and mix in onion,
garlic, and walnuts. Cook, stirring, until onion is limp (about 2
minutes). Stir in vinegar; remove from heat. Place greens on 4 plates.
Spoon hot chicken mixture over greens, dividing it evenly. Serve with
Walnut Oil Dressing to add to each serving to taste. Walnut Oil
Dressing: In a medium bowl mix vinegar, lemon juice, mustard, salt,
and pepper. Using a whisk or fork, gradually beat in oil until well
blended and thickened. Makes 2/3 cup. Recipe By : the California
Culinary Academy File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”