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Bill Bartelme
Chicken chops with walnut sauce
Try these chicken chops with walnut sauce! This delicious combination is definitely worth a try.
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Ingredients
- 100 milliliters olive oil
- 4 chicken carbonade
- 200 milliliters dry white wine
- 400 milliliters chicken bouillon from tablet or from jar
- 3 laurel leaf
- 1 tablespoon chopped coriander fresh or frozen
- Salt and freshly ground pepper
- 2 clove garlic peeled
- 100 gram peeled walnuts
- 2 lemon pressed
- 2 egg
- 1 mespoint nutmeg
Kitchen Stuff
Directions
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Heat 2 tablespoons of olive oil in a frying pan and fry the chicken chops around golden brown.
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Extinguish them with the wine.
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Add bouillon, bay leaves, coriander, salt and pepper and fry the chicken with lid on the pan for 25 minutes.
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Finely grind the peeled garlic and walnuts.
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In a thin stream, mix the rest of the olive oil and half of the lemon juice with the nut mixture.
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Add salt and pepper to taste .
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Remove the chicken chops from the pan and keep them warm.
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Pour the frying liquid through a sieve in the walnut sauce.
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Beat the eggs with the rest of the lemon juice and nutmeg and pour into a saucepan.
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Pour in the walnut sauce little by little during gentle heating. The sauce binds something but can not cook.
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Serve the sauce with the chicken chops.
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Nutrition
660Calories
Sodium0% DV0g
Fat88% DV57g
Protein64% DV32g
Carbs1% DV4g
Fiber0% DV0g
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