Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Boneless chicken breast
-halves
Chopped fresh thyme
Seasoned salt
1/2 c Unsalted mixed nuts,crushed
All-purpose flour
Butter
1/4 c Dry white wine
PEANUT SAUCE:
1 tb Butter
2 tb Chopped Spanish onion
2 tb Diced sweet red pepper
1/4 ts Chopped fresh garlic
2/3 c Chicken stock
2 tb Peanut butter
2 tb Honey garlic sauce
2 tb Coconut milk

Butterfly chicken and sprinkle inside surface with thyme and seasoned
salt. Roll in crushed nuts. Season outside surface with thyme and
dust lightly with flour. Place flour-side down in skillet and then
brown in hot butter. Do not brown with nuts. Remove from heat, add
wine and place in 400=F8F oven for 15 minutes.

To make sauce, cook onion, red pepper and garlic in hot butter until
softened. Stir in chicken stock, peanut butter, honey garlic sauce
and coconut milk. Add any cooking juices from chicken and simmer until
thickened, about 8 minutes. Makes 1 cup. Serve sauce with chicken.
Makes 6 servings. Typed in MMFormat by cjhartlin#msn.com Source:
Toronto Star Chef's Showcase Livingwater Restaurant Cake Gallery
139 Main St. Unionville, Ontario.

Browse by categories