| 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 |
tb |
Walnut oil |
| 1 |
tb |
Salad oil |
| 4 |
|
Green onions — thinly |
|
|
Sliced |
| 1 |
|
Clove garlic — minced or |
|
|
Pressed |
| 1/4 |
c |
Coarsely chopped walnuts |
| 1 |
tb |
Tarragon wine vinegar |
|
|
Walnut Oil Dressing |
| 2 |
tb |
Tarragon wine vinegar |
| 1 |
ts |
Lemon juice |
| 2 |
ts |
Dijon mustard |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 3 |
tb |
Walnut oil |
| 1/3 |
c |
Salad oil |
INSTRUCTIONS
1. Lightly mix romaine, chicory, and tomatoes; cover and refrigerate if
done ahead.
2. 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.
3. 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.
4. 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
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