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 Weekday Menu Recipe

Walnut Crusted Chicken    HT  MC  35mins

Serves 4    Hot  Poultry  Nuts  Main Course  Gluten Wheat Free  Eggless

4 Chicken Breasts
4 tbsp Melted Butter
2 tbsp English Mustard (check ingredients)
6 tbsp Ground Walnuts
3 tbsp Peanut Oil
180ml/6fl.oz. Sour Cream
Salt and Freshly Ground Pepper


1. Pound each chicken breast with a mallet or rolling pin to flatten slightly.


2. Place the melted butter and mustard in a mixing bowl, mix well then dip the chicken breasts in the mixture, turning to coat on all sides.


3. Place the ground walnuts on a plate then press the chicken firmly into the nuts to coat on all sides.


4. Heat the oil in a large frying pan, add the coated chicken breasts and sauté  for about 20 minutes, turning from time to time, until brown on all sides and cooked through.


5. Remove the chicken from the pan with a slotted spoon and keep warm.


6. Add the Sour Cream, salt and pepper to the frying pan  and stir briskly with a wooden spoon, scraping up any bits from the bottom of the pan.  Heat through gently, pour over the chicken breasts and serve immediately.


Serving Suggestions :






More Chicken Recipes  |  General Poultry Preparation & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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