Black Walnut-Encrusted Chicken Breasts with Peach Sauce
|Title:||Black Walnut-Encrusted Chicken Breasts With Peach Sauce|
Source: This recipe was originally featured on Taste of the Ozarks with Jim Lekander.
4 boneless chicken breasts without skin
2 cups black walnuts, chopped fine
1/4 cup flour
1/3 cup peach preserves
2 tablespoons honey
1/2 tablespoon mustard
1 cup chicken stock
1 tablespoon cornstarch
1 dash salt and white pepper
Preheat the oven to 375 degrees F.
Trim the boneless chicken breasts and pound out evenly. Then mix the preserves, honey and one-quarter cup of the chicken stock in a bowl. In another bowl, take the flour and finely chopped walnuts and mix together. Then dip the chicken breasts in the peach mixture and drain slightly. The roll the breasts in the walnut mixture and pat down. Place onto a cooking sheet and place in the oven for 20-25 minutes.
To make the sauce: put the peach mixture in a small pan. Then add the cornstarch to the remaining chicken stock and mix. Add the chicken stock to the peach mixture and bring to a boil. Reduce the heat and simmer for 10 minutes. Season with salt and pepper to taste.
Remove the chicken from the oven and plate. Take the sauce and nap it across the chicken breast, then serve.