Chicken Breasts with Walnut Sauce
Executive Chef Lutz Koch Legend of the Seas, Cruising Alaska
Makes 4 Servings
4 chicken breast halves, bone in, skin on
Salt and freshly ground black pepper
1/4 cup flour
1/4 cup olive oil
1/2 cup chopped onions
2 tablespoons balsamic vinegar
2 tablespoons Port wine, Scotch whiskey,
Cognac or fresh lemon juice
1/2 cup white wine
3/4 cup chicken stock
1/3 cup heavy cream
1 teaspoon cornstarch
1 tablespoon water
3/4 cup chopped walnuts
1.Preheat the oven to 400° F. Season the chicken with
salt and pepper to taste, and dip all sides of each
breast in the flour. Shake off any excess flour.
2.In a large skillet, heat the olive oil. When the oil is
hot, add the chicken, skin side down, and cook over
medium-high heat, for about 4 minutes on each side
to brown. Transfer the chicken to a baking dish and
bake for 20 to 25 minutes or until cooked through.
3.TO MAKE THE SAUCE: Discard all but 2 tablespoons
of the oil from the skillet in which the chicken was
cooked. Heat this oil and sauté the onions, over low
heat, for about 5 minutes or until soft.
4.When the onions are tender, add the vinegar, Port and
white wine and boil the liquid down until only half
remains. Add the chicken stock and heavy cream and
bring to a simmer. Reduce the sauce to thicken it
slightly.
5.Dissolve the cornstarch in the water and add it to the
sauce. Bring the liquid to a boil and simmer over low
heat for a minute. Season the sauce with salt and
pepper to taste and remove it from the heat. When the
chicken is done, over low heat bring the sauce back to
a simmer, but do not boil. Stir the walnuts into the
sauce and spoon it over the chicken. Serve
immediately.
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