- 3 tbs. safflower or other neutral-tasting oil
- 4 chicken cutlets (each 4 to 6 oz. and 1/4-in. thick)
- Coarse salt and freshly ground pepper
- 1/3 cup walnut halves
- 1/2 cup low-sodium chicken stock, store-bought
- 2 tbs. sherry vinegar
How to make it
Heat oil in large sauté pan over medium-high heat until hot but not smoking. Pat chicken dry and season both sides with salt and pepper, then place in pan (cook in batches, if necessary, to avoid crowding). Cook until golden-brown on first side, 3 to 4 minutes; turn chicken and continue cooking until golden on other side and cooked through, 2 to 3 minutes. Transfer to platter.
Reduce heat to medium-low. Add walnuts and stir constantly, until golden, about 3 minutes. Raise heat to medium; add stock and vinegar. Cook, swirling pan, until liquid is reduced by half and slightly thickened, about 1 minute.
To serve, divide chicken evenly among plates and pour sauce over cutlets. Serves 4.
From MARTHA STEWART’S DINNER AT HOME, COPYRIGHT © 2009 BY MARTHA STEWART LIVING OMNIMEDIA INC. PUBLISHED AT $35 BY CLARKSON POTTER/PUBLISHERS, 1745 BROADWAY, NEW YORK, NEW YORK 10019
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