Chicken With A Mushroom And Walnut Sauce Recipes

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

WALNUT CHICKEN WITH MUSHROOMS IN CREAMY MUSTARD SAUCE

Steps:

• Mix together 1/2 cup of the chicken broth. 1/4 cup of the chopped walnuts, and 2 teaspoons minced garlic. Pour it in an 8x8 or 9x9 baking dish.
• Arrange chicken pieces in the the baking pan, turning to be sure all pieces are well coated with the nutty broth sauce. Season both sides of the chicken breasts with basil, salt and pepper. Place the pan in the refrigerator to marinate for about 1 hour. (If you're running short on time, it's OK to skip the 1-hour refrigeration step; just be sure the chicken is well coated on all sides with the nutty broth sauce.).
• Bake chicken breasts in the nutty broth sauce for about 30-45 minutes at 375 degrees, or until juice runs clear in the chicken.
• When chicken is about half done (about 15-20 minutes into the roasting time), saute the remaining 1/4 cup walnuts and remaining 1/2 cup broth in a skillet over medium heat for about 3-4 minutes. Add the sliced mushrooms, and stir, continuing to saute until the mushrooms are tender.
• In separate skillet, saute the remaining 2 teaspoons garlic in the butter for about 2 minutes over medium-low heat. Add the Dijon mustard and stir well. Add the cream and continue cooking, stirring constantly, until the sauce just begins to thicken.
• Pour the mustard sauce over the chicken breasts. Top with the nutty mushroom mixture.
• Sprinkle chopped green onions (scallions) over the top, if desired.
• NOTE: When I use extra thick chicken breasts, so they cook more thoroughly I cut a slit about 1 inch in depth in the side of each breast (to make a pocket) before placing it in the oven. I also chop the mushrooms (rather than just leave them sliced). Then, Step #6 would be to spoon the nutty mushroom mixture inside the pockets after the chicken breasts are fully cooked. Then pour sauce over the stuffed, cooked chicken breasts and top with chopped green onions. You might want to do this too, if the chicken breats are rather thick.

CHICKEN WITH A MUSHROOM AND WALNUT SAUCE

Steps:

• Salt and Pepper the chicken.
• I like to add a little homemade Essence to this, or paprika.
• Then dredge your chicken into the crumbs.
• Bake the chicken at 350* for about 15 minutes until you lose the pink.
• Of course, this will take longer if your chicken are larger.
• Cut the chicken diagonally in strips when done.
• Keep each piece relatively together as one and hot until you are ready with the sauce.
• Place the chicken on top of the pasta.
• The following sauce will cover all.
• Heat 2 Tblsp. oil in a large skillet where you will saute the mushrooms and the walnuts.
• Let the mushrooms reach a nice golden color.
• Add the cream and continue stirring until the mixture begins to thicken approximately 5 min.
• Turn your heat down to warm.
• When the sauce slows and stops simmering, add pepper and cheeses.
• Stir until the sauce is smooth, but do not boil.
• Serve this sauce over your chicken and pasta.
• Don't forget your parsley sprig for that added touch.
• I like mint sprigs too.
• I've even made this with veal cutlets, and the sauce is very good with it.
• Very versatile-- can be elegant or just plain.
• Serve with a variety of vegies, I like a broccoli asst.
• ,and a pasta, or potato etc.

CHICKEN AND WALNUTS

Steps:

• In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, & red pepper Preheat wok (or large skillet) add cooking oil.
• stir-fry green pepper& green onions in hot
• Remove.oil for 2 minutes or till crisp& tender.
• Stir-fry walnuts for 2 minutes (you may need to add more oil at this point).
• Remove.
• Add half the chicken to hot wok; stir-fry 2 minutes.
• Remove.
• Stir-fry remaining chicken 2 minutes.
• Return all chicken to wok.
• Stir in soy mixture into chicken.
• Cook& stir till thickened and bubbly.
• Stir in veggies.
• Cover and cook 1 minute more.
• Serve with rice.

ROASTED CHICKEN WITH CREAMY WALNUT SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
• Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
• When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside

CIRCASSIAN CHICKEN IN WALNUT SAUCE

Steps:

• Simmer the large onion, carrots, peppercorns, salt, bay leaves and parsley in 1 1/2 quarts of water for 20 minutes. Add the chicken, and continue simmering for 20 minutes longer, just until the chicken is done. Cool the chicken in the broth.
• Meanwhile, heat the walnut oil over very low heat, stirring in 1 teaspoon of the paprika. Set aside in a warm place.
• Soak the bread in a little water, and squeeze it dry.
• Grind the walnuts in a food processor or blender until fine. Spoon into a large bowl, and set aside.
• When chicken is cool enough to handle, remove from broth; discard skin and bones, and tear meat into bite-size pieces and set aside. Strain the chicken stock, and reserve.
• Crumble the bread into the walnuts. Stir in garlic, 1/2 cup minced onion, 1 tablespoon paprika, cayenne and 2 cups of reserved stock. Mix and process in batches to make smooth paste, using more stock as needed to make a thick sauce of pouring consistency. Season with salt.
• Mix half the sauce with the chicken pieces. Arrange the mixture on a serving platter, and pour the remaining sauce over it. Drizzle with hot walnut-paprika oil. Serve cold or at room temperature.

CHICKEN WITH WALNUT SAUCE

Steps:

• Bring a pot of chicken stock or water to a boil (starting with stock will mean even more flavorful chicken and even better stock when you're done). Add the chicken, onions, carrots, celery, parsley stems, salt, and pepper; the liquid should just cover the chicken. Simmer, uncovered, over low heat, until the chicken is cooked through, about 30 minutes. Remove the chicken and cool to room temperature. Strain the stock and set aside.
• Put the bread in a bowl and saturate it with some of the stock. Squeeze any excess liquid out of the bread, then place it in a food processor with the parsley leaves, walnuts, garlic, and chile. Process until the walnuts are ground, then, with the machine running, pour in enough of the reserved stock to form a creamy sauce, about 2 cups. Reserve the remaining stock for another use.
• Season the sauce with salt and pepper. Carve the chicken and serve it with the sauce.
• Walnut Chicken Salad
• When the chicken is cooked, remove the meat from the bones and chop into small pieces; combine with enough of the sauce to create a chicken salad. Serve at room temperature.