Wednesday, October 27, 2010
Walnut Buttered Chicken with Broccoli
Chicken: pan fry it in a touch of oil (your choice but if you use Olive oil use a lower heat so it does not turn rancid) Just cook it enough so it's 85-90% cooked through then transfer to another dish and cover tightly with foil.
Walnut Butter: After you remove the chicken add 4-5 tablespoons of butter to the skillet with about 1/3-1/2 cup chopped walnuts. Cook until brown and the foam stops forming. Then stir in 2 chopped garlic cloves, a few fork fulls of drained capers, and a good squeeze of a quarter of a lemon. Stir for about 30-45 seconds. Stir in parsley flakes/finely chopped parsley and add salt and pepper to taste (but be careful tasting it because it'll be hot as all get out!
Serve: spoon the walnut butter over the chicken and serve with a slice of lemon.