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Ingredients
Directions
- Wash and place chicken, onion, salt and pepper into a saucepan with water. Bring to a boil. Cook over medium heat till chicken is tender. Remove chicken from saucepan and cold. Remove skin and bones. Cut chicken into small strips. Set aside, reserve the stock, skimming fat.
- Grind the walnut through a meat grinder. Remove the crust from the bread, soak bread in water and squeeze dry. Mix with grnd walnuts in a bowl. Add in salt, chopped onion, garlic and paprika. Blender may also be used. Add in chicken broth gradually till creamy consistency is obtained.
- Place chicken on a serving platter, toss gently with half of walnut sauce. Spread the rest of sauce on top. Place oil in a saucepan over low heat, add in paprika and heat for 1 minute and trickle paprika dressing over the walnut sauce. Serve at room temperature. 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2100g | |
| Calories 204 | |
| Calories from Fat 96 | 47% |
| Total Fat 10.62g | 13% |
| Saturated Fat 3.06g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 130mg | 5% |
| Potassium 329mg | 9% |
| Total Carbs 12.61g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.72g | 4% |
| Protein 14.43g | 23% |
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