Today a stew with these tasty chicken nuggets in walnut sauce, a very simple dish for chicken, tender and juicy with this creamy walnut-based sauce.
I left the nuts coarsely chopped and added plenty of rosemary and a not too large clove of garlic because I don’t like to kill people with particular smells while talking…
I added milk that I let reduce and thicken, but if you’re in a hurry and lucky you, don’t fear the scale, use cooking cream to sauce these excellent chicken nuggets in walnut sauce….
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MARINATED CHICKEN THIGHS read → ↓
https://blog.giallozafferano.it/asilannablu/cosce-di-pollo-marinate/
JUICY LEMON CHICKEN read → ↓ https://blog.giallozafferano.it/asilannablu/ricetta-pollo-succoso-al-limone/
CHICKEN NUGGETS IN WALNUT SAUCE
La cucina di ASI
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 3 Minutes
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients RECIPE CHICKEN NUGGETS IN WALNUT SAUCE
- 14 oz chicken breasts
- 1 cup Milk
- 2.5 oz Walnut kernels
- 3 sprigs rosemary (fresh and chopped)
- 2 leaves bay leaves
- 1 clove garlic
- to taste salt and pepper
- to taste Flour
- to taste vegetable broth (or water)
- to taste extra virgin olive oil
Tools RECIPE CHICKEN NUGGETS IN WALNUT SAUCE
#adv
- High-sided Casserole
- Mixer
- Ladle
- Pan
FOR THE PREPARATION OF THE CHICKEN NUGGETS IN WALNUT SAUCE RECIPE
For the sauce, put the rosemary needles, garlic clove, and walnut kernels in the mixer.
Blend everything to get a mixture that for me is not too fine, but choose the consistency you prefer for the chicken nuggets sauce.
In a pan, put some extra virgin olive oil and the aromatic blend.
Brown over moderate heat for a few minutes, then add about a tablespoon of flour and mix well the mixture.
Pour in the milk, season with salt and pepper, and continue over low heat until you achieve a creamy consistency.
Cut the chicken breast into chunks and coat them evenly with flour.*
In another casserole, put some extra virgin olive oil, and when it sizzles, add the floured chicken nuggets.
Continue cooking, adding a little broth if necessary, for about 25 minutes, adding bay leaves.
Pour the walnut sauce and leave on the heat for a few more minutes just long enough for the sauce to coat the chicken nuggets, enveloping them completely.
Adjust salt and pepper if necessary and serve the chicken nuggets in walnut sauce at the table. *IF YOU WANT TO FLOUR THEM FASTER, PUT THE MEAT AND FLOUR IN A FOOD BAG AND SHAKE EVERYTHING …the game is done!!!
Enjoy your meal!
Annalisa
Tips and Notes
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