Chicken in Walnut Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large chicken breast fillet (s)
- 0.38 liters chicken broth
- 1 bunch parsley
- 200 g walnuts, roasted
- 3 slices toast, crumbled
- 1 small clove (s) garlic, very finely chopped
- 0.75 teaspoon ¾ salt
- 0.5 teaspoon ½ paprika powder
- 1 pinch cayenne pepper
- 250 ml water
Print Recipe
Pin Recipe Instructions
- Put the chicken breast fillets with the broth, 3 parsley stalks and 1/4 liter of water in a 4 liter saucepan and bring to the boil. Reduce the heat and let sit, covered, for about 20 minutes, until the chicken is cooked through.
- Remove the pan from the heat, cook the meat in the broth for 30 minutes and let it cool down. Lift out the meat, cut into strips 1 cm wide across the grain and place on a preheated serving platter.
- For the sauce, put the nuts with the toast crumbs, garlic, salt, paprika powder and cayenne pepper in a blender. Add 1/4 liter of the hot broth and mix everything thoroughly until a smooth paste is formed.
- Pour the walnut sauce over the chicken. Turn the meat in it until it is completely covered. Serve immediately garnished with parsley.
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