Chicken in Creamy Walnut Sauce
Main course
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
15 Min
Description
This chicken in creamy walnut sauce is a dish I often make when I want something comforting and flavorful. The rich, velvety sauce envelops tender morsels of chicken, creating a harmony of flavors that wins you over at the first taste. The preparation is surprisingly simple, especially with the help of our trusted Thermomix®. Walnuts add a rustic touch and an unmistakable flavor, while Parmigiano Reggiano adds depth and creaminess. Perfect for a family dinner or Sunday lunch, this dish is a true embrace of taste. Serve it with basmati rice for a complete and satisfying meal. A tip? Try adding a pinch of chili pepper for a spicy touch!
Ingredients (12 ingredients)
-
500 g Chicken breast
-
50 g Walnut kernels
-
200 ml Reconstituted powdered milk
-
200 ml Chicken broth
-
50 g Bread
-
50 g Parmigiano Reggiano
-
1 tsp Aji sauce
-
1 piece Onion
-
2 clove Garlic
-
30 ml Vegetable oil
-
1 tsp Salt
-
1 pinch Black pepper
Preparation (5 steps)
Preparation of the walnut cream
In the Thermomix bowl, insert 50g of bread in pieces, 50g of walnut kernels and 1 package (about 200ml) of reconstituted powdered milk according to the instructions on the package. Blend for 20 Sec./Stufe 7 until a homogeneous cream is obtained. Transfer the cream to a bowl and set aside.
Preparation of the sautéed base
Insert 1 onion, cut into quarters, and 2 cloves of garlic into the bowl. Chop for 3 Sek./Stufe 5. Add 30ml of vegetable oil, 1 teaspoon of salt, a pinch of black pepper and aji sauce to taste. Cook for 5 Min./120°C/Stufe 1.
Cooking the sauce
Add the previously prepared walnut cream to the bowl. Cook for 5 Min./90°C/Stufe 2, stirring with the spatula to prevent it from sticking to the bottom.
Addition of chicken and broth
Add 500g of chicken breast cut into strips, 200ml of chicken broth and 50g of grated Parmigiano Reggiano to the bowl. Cook for 10 Min./90°C/Stufe 1, Linkslauf.
Finishing the sauce (optional)
If you want a creamier sauce, add another 100ml of reconstituted powdered milk and cook for another 5 Min./90°C/Stufe 1, Linkslauf.
Finished cooking? Great! 🎉
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Created by
Francesca Martini
6
Rezepte
0
Kochbücher
Allergens
- Milk
- Nuts
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