Frank's Recipes! Walnut Chicken with Raspberry Lime Sauce

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Walnut Chicken with Raspberry Lime Sauce

4 each Breasts, chicken, halves, broiler/fryer, boned, skinned
1 1/3 cups Walnuts, ground
1/4 teaspoon Garlic, powder
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 large Egg, beaten
3 Tablespoons Oil, olive, divided
1/3 cup Onion, green, whole, sliced
1/2 cup Sherry, cooking
1/2 cup Jam, raspberry, seedless
1/4 cup Juice, lime
1/2 teaspoon Coriander

Yield: 4 servings

In a shallow dish, mix the walnuts, garlic powder, salt and pepper well. In second shallow dish, place the beaten egg. Dip the chicken, (one piece at a time) first in the beaten egg, then in the walnut mixture, turning to coat. In a sauté pan, place two tablespoons of oil and heat over medium flame. Add chicken and cook, turning, about 10 minutes or until chicken is brown on all sides and fork tender. Remove chicken; set aside and keep warm. To the same sauté pan, add the remaining tablespoon of oil, any remaining walnut mixture, and onion; cook for 2 minutes, stirring constantly. Add sherry, jam, lime juice, and coriander. Heat to boiling and cook, stirring constantly, 3 minutes or until thick. Spoon sauce over chicken.