Chicken Cooked The Aegean Way With A Walnut Sauce Recipe

• 30 gm Plain flour Salt and pepper
• 4 x Chicken fillets
• 2 dsp extra virgin olive oil
• 30 gm Butter
• 70 ml White wine
• 280 ml Vegetable stock
• 55 gm Walnuts, grnd
• 1 x 5 cm strip leeks, shredded finely
• 1/2 x Lemon rind and juice
• 2 dsp cream
• 1 dsp parsley, finely minced A few halved walnuts to decorate

Directions