Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Pour the walnut sauce over the chicken. Turn the meat in it until it is completely covered. Serve immediately garnished with parsley.