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Name: Chicken in Walnut Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 tb olive oil; 1 1/2 c Chicken Stock; 4 Whole Chicken breasts; 4 Garlic cloves; minced fine; Salt to taste; 1 Onion chopped; 1 1/2 c Ground toasted walnuts; 1 tb Flour; 4 tb Chopped fresh dill or fresh; Black Pepper freshly ground; 1/4 ts Cinnamon or cloves; 1/4 ts Cayenne; 2 tb Unsalted butter; 1 tb Grated lemon zest; 1 tb Fresh lemon juice or vinegar

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INGREDIENTS

2 tb olive oil
1 1/2 c Chicken Stock
4 Whole Chicken breasts
4 Garlic cloves; minced fine
(to 2); or to taste
Salt ; to taste
1 Onion ; chopped
1 1/2 c Ground toasted walnuts
1 tb Flour
4 tb Chopped fresh dill or fresh
Black Pepper ; freshly ground
1/4 ts Cinnamon or cloves
1/4 ts Cayenne
2 tb Unsalted butter
1 tb Grated lemon zest
1 tb Fresh lemon juice or vinegar

Servings

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

NOTES

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Chicken in Walnut Sauce

2 tb olive oil
1 1/2 c Chicken Stock
4 Whole Chicken breasts
4 Garlic cloves; minced fine
 (to 2); or to taste
 Salt to taste
1 Onion chopped
1 1/2 c Ground toasted walnuts
1 tb Flour
4 tb Chopped fresh dill or fresh
 Black Pepper freshly ground
1/4 ts Cinnamon or cloves
1/4 ts Cayenne
2 tb Unsalted butter
1 tb Grated lemon zest
1 tb Fresh lemon juice or vinegar

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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Nutrition

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Serving Size: 1 Serving (493g)
Recipe Makes: 4 servings

Calories: 668
Calories from Fat: 374 (56%)

Amt Per Serving		% DV

	Total Fat 41.5g	55 %
	Saturated Fat 23.5g	118 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 2.6g
Cholesterol 233.9mg		72 %
Sodium 417mg		14 %
Potassium 863.5mg		23 %
Total Carbohydrate 11.5g		3 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 10.6g
Protein 60.1g		86 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 668

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