Recipe report: Michelle N's Chicken in Walnut/Garlic Sauce

[Jenise]

Michelle Nordell recently posted a drool-worthy picture of a chicken breast slathered in a very attractive garlic walnut sauce, plus a link to her recipe on her blog, Baroness Tapuzina. The recipe is attributed to the country of Georgia (that of the Russian-European continent, not American), and the other night I had just the right ingredients on hand to make her dish. I used a single rather ginormous Dolly Parton-sized boneless,skinless chicken breast which I dredged in flour and then pan-browned then roasted to a nice finish, and sliced it on the diagonal into six pieces to divide and plate for two servings. I chose to skip the carbs that night and serve the chicken over wilted fresh spinach which loved the walnut sauce as much as the chicken did. This is a great dish and a sumptuously different take on an easily-built pan sauce.

Thanks, Michelle!

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http://www.baronesstapuzina.com/2009/07 ... lic-sauce/

That looks delicious, Jenise! I was eyeing that recipe of Michelle's as well...

Same here.

I have company coming. And now I have the start of a dinner menu!

I make a garlic walnut sauce for pasta. I use mortar and pestel to pulverize the nuts and garlic to a paste, add EVOO, etc. I might add minced parsley, anchovy, cream... I finish with parmesan or grana padano. It would also work on chicken.

[Jenise]

Sounds delish, Bernie. Didn't you also once speak of a walnut-bread crumb version of a pasta sauce? This is ringing a bell--both that you posted about it on the old board, and that I made and loved your dish.