2 teaspoons avocado oil
1 teaspoon peeled, grated fresh ginger
1 clove garlic, minced
1/2 cup walnut pieces
1 tablespoon honey
fresh ground salt, to taste
- Slowly heat avocado oil in skillet.
- When hot, add ginger and garlic cooking until fragrant.
- Add walnuts and honey.
- Cook 2-3 minutes until walnuts turn golden and honey bubbles.
- Sprinkle with salt.
- Transfer to apiece of foil to coil.
fresh ground salt and pepper, to taste
Wondra flour for dredging
3 tablespoons butter
1 teaspoon grated ginger
1 clove garlic, minced
Juice from 2 lemons
2 tablespoons honey
1/4 cup white wine
green onions or parsley for garnish
- Melt butter over medium high heat.
- Sprinkle chicken pieces with salt and pepper.
- Dredge through flour.
- Add chicken pieces to hot butter browning until golden on both sides.
- Plate chicken and keep warm.
- Drain off all but 1 tablespoon of butter and let pan cool slightly.
- Add ginger and garlic until fragrant.
- Add lemon juice, wine and honey cooking until boils and slightly thickens. Be sure to scrape loose bits from the pan.
- Pour over chicken, sprinkle with walnuts and garnish with green onions or parsley.
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