Shredded Chicken and Walnut Sauce
"This is from a Penzey's cooking magazine. I think I'll be trying it very soon!"
photo by Brenda.
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 1 boneless skinless chicken breasts or (3 1/2 lb) chicken, cut in 8 pieces
- 3 cups water
- 1 1⁄2 teaspoons salt, divided
- 1 1⁄2 cups walnuts
- 1⁄2 cup finely chopped onion
- 3 slices white bread or 2 pita breads
- 1 teaspoon paprika, divided
- 1⁄4 teaspoon black pepper
- sliced black olives, to garnish
directions
- In a large pan, simmer the chicken with water and 1/2 tsp salt until cooked, 20-50 minutes, depending on whether it is bone in or not.
- Strain through cheesecloth or a fine strainer and set chicken aside to cool.
- Boil the water stock down until you have 1 1/2 cups.
- Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces.
- In a food processor or blender, blend the walnuts, onions and cooled, reduced stock.
- Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper.
- Blend to a smooth paste.
- Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine.
- Garnish with the remaining paprika and sliced black olives.
- Particularly nice served with fresh fruit.
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Reviews
-
This was good. It definately has sort of a baby shower/tea room brunch kind of taste. I added a little minced garlic and toasted the walnuts first for more flavor. While I cooked some noodles to pour this over, I got out the pita chips and dipped into it. I think it would make a lovely dip with maybe some melted feta over the top. I agree with a previous reviewer that this recipe has a lot of possibilities. -
Makes for a very tasty chicken dish! I used chicken breasts & winter wheat bread then followed the directions! It was great served over brown rice & with a fresh fruit salad! And by the way, it even does well as a chicken/rice/fruit tortilla wrap! Many thanks for this great recipe! [Made for Please Review My Recipe Cooking Game] -
This was very good! I had cut the recipe in half and used leftover cooked chicken from another dish, so I had to use chicken bullion. I ended up using twice as much bullion as I should have, but I'm glad I did. It made a very cream delicious sauce on the chicken. I also omitted the salt since I was using bullion. Went well with with recipe #232994. Thanks WI Cheesehead, this is a keeper! -
I made this with no recipe changes (using bread, not pitas) and think it deserves 5 stars because of the delicious flavor being nothing like recipes with cut-up chicken I usually make. My husband gave it a thumbs-up, which means it's 5+. I'm reheating leftovers tonight, so will see if perhaps I might add some spices not in recipe, but it is fine as written. -
Well, after reading the directions over and over again, I thought hmmmmm, just what will I do with this delight when prepared. Of course I had to sample it first, and then again to be sure, and then once more LOL. Super delicious, and oh so easy! I opted to leave the bread out, which gave me a thinner sauce. I actually made a sandwich on marbled rye since I was out of wraps, and it was outstanding. You've really got the gears going now...I wonder how it would be as a main dish served over fettucine if you added the walnut sauced chicken mixture to a little homemade alfredo sauce, or served it over noodles and just drizzled with a little alfredo? This recipe is hard to categorize, but absolutely delicious :) Thanks for sharing. Nick's Mom
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RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
