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Ingredientes
- 4 x Chicken breast halves, bone in, skin on Salt and freshly grnd black pepper
- 1/4 c. Flour
- 1/4 c. Extra virgin olive oil
- 1/2 c. Minced onions
- 2 Tbsp. Balsamic vinegar
- 2 Tbsp. Port wine, Scotch whiskey, Cognac or possibly fresh lemon juice
- 1/2 c. White wine
- 3/4 c. Chicken stock
- 1/3 c. Heavy cream
- 1 tsp Cornstarch
- 1 Tbsp. Water
- 3/4 c. Minced walnuts
Direcciones
- 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.
- In a large skillet, heat the extra virgin olive oil. When the oil is warm, add in the chicken, skin side down, and cook over medium-high heat, for about 4 min on each side to brown. Transfer the chicken to a baking dish and bake for 20 to 25 min or possibly till cooked through.
- TO MAKE THE SAUCE: Throw away all but 2 Tbsp. of the oil from the skillet in that the chicken was cooked. Heat this oil and saute/fry the onions, over low heat, for about 5 min or possibly till soft.
- When the onions are tender, add in the vinegar, Port and white wine and boil the liquid down till only half remains. Add in the chicken stock and heavy cream and bring to a simmer. Reduce the sauce to thicken it slightly.
- Dissolve the cornstarch in the water and add in 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 don't boil. Stir the walnuts into the sauce and spoon it over the chicken. Serve immediately.
