Walnut Chicken with Raspberry-Lime Sauce
Yield
4 servingsPrep
25 minCook
30 minReady
55 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 ⅓ | cups |
walnuts
ground |
|
| ¼ | teaspoon |
garlic
powder |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | each |
eggs
large, beaten |
|
| 3 | tablespoons |
vegetable oil
olive, divided |
|
| ⅓ | cup |
onions
green, whole, sliced |
|
| ½ | cup |
sherry
cooking |
*
|
| ½ | cup |
raspberry jam
seedless |
*
|
| ¼ | cup |
lime juice
|
|
| ½ | teaspoon |
coriander
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 315 | ml |
walnuts
ground |
|
| 1.3 | ml |
garlic
powder |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
eggs
large, beaten |
|
| 45 | ml |
vegetable oil
olive, divided |
|
| 79 | ml |
onions
green, whole, sliced |
|
| 118 | ml |
sherry
cooking |
*
|
| 118 | ml |
raspberry jam
seedless |
*
|
| 59 | ml |
lime juice
|
|
| 2.5 | ml |
coriander
|
|
Directions
In a shallow dish, mix the walnuts, garlic powder, salt and pepper well.
In second shallow dish, place the beaten egg.
Dip the chicken, one piece at a time, first in the beaten egg, then in the walnut mixture, turning to coat.
In a sauté pan, place two tablespoons of oil and heat over medium flame.
Add chicken and cook, turning, about 10 minutes or until chicken is brown on all sides and fork tender.
Remove chicken; set aside and keep warm.
To the same sauté pan, add the remaining tablespoon of oil, any remaining walnut mixture, and onion; cook for 2 minutes, stirring constantly.
Add sherry, jam, lime juice, and coriander.
Heat to boiling and cook, stirring constantly, 3 minutes or until thick.
Spoon sauce over chicken.
