Recipes
Chicken with Sage & Walnuts
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 1 lb. boneless chicken tenderloins
- ¼ c. flour
- 1 tsp. cracked black pepper
- ½ tsp. salt
- 1 pkg. CHIVES, 2 tbsp. chopped
- 2 tbsp. olive oil
- 1 clove garlic, minced
- ¼ c. chopped walnuts
- ¼ c. dry white wine
- ¼ c. chicken broth
- ⅔ c. whipping cream
- 1 pkg. SAGE, leaves julienned
- ½ c. parmesan cheese, shredded
- 1 pkg. PARSLEY, 3 sprigs chopped
Instructions:
Mix chopped CHIVES with flour, pepper, and salt in shallow container or sealed plastic bag. Toss tenderloins in flour mixture to coat evenly.
Cook chicken in a 10 in. sauté pan with 2 tbsp. olive oil over medium-high heat for 8 minutes, stirring occasionally. Remove from pan and set aside.
Add garlic and walnuts to the remaining oil and cook for 3-4 minutes on medium high. Stir in wine and broth to deglaze the pan. Blend in all but 1 tbsp. cream, SAGE and cheese. Bring to a boil, then reduce heat to low.
Place tenderloins back into the pan and spoon sauce overall. Keep on low heat until ready to serve.
Sprinkle PARSLEY all over serving platter or individual plates and top with chicken.
Serve with skewers as an appetizer for 6, or as main entrée for 2.
Shenandoah Growers suggests:
Pairs well with Merlot.