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| WALNUT CHICKEN with BRANDY PEACH SAUCE | |||||
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| 4 boneless
chicken breasts
1/2 cup ground walnuts 1/2 cup seasoned flour 2 cups canned peaches w/syrup 1/4 cup brandy 2 eggs 1/4 pound butter 2 tablespoons olive oil Roll the chicken breasts in the seasoned flour. Make an egg wash and dip the chicken breasts into it coating evenly. Now roll them in the ground walnuts coating them completely. Saut� the chicken breasts slowly in the olive oil and half of the butter until done being careful not to knock off the walnut crust when turning. In a sauce pan, melt the remaining butter and add in the peaches and syrup. Add the brandy, and allow to simmer to reduce by 1/4. Serve in a pool of the sauce and peach slices and garnish with a sprig of parsley. Yield: 4 servings |
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| E-Mail Me At
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[email protected]
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