Ingredients:
2 tbsp flour
14 walnuts, finely crushed
2 egg yolks, beaten
1 garlic clove, minced
115g butter
1kg chicken meat cut into 3cm cubes (or use veal)
Method:
Add the chicken to a pan with a little olive oil and cook until tender and nicely browned. Remove the meat with a slotted spoon and set aside (reserve the juices in the pan). In another pan, gently cook the flour until it becomes lightly golden (do not allow to burn) then add half the butter and heat until melted before adding the walnuts, garlic and egg yolks, stirring constantly. Pour the juices from the first pan over the top and continue to cook, stirring constantly, until the ingredients begin to thicken.
Immediately take off the heat (otherwise the eggs will just scramble) then fold in the cooked chicken. Set aside to keep warm. Meanwhile pan-fry the remaining butter until it becomes brown and nutty. Pour the chicken mixture into a warmed serving bowl and pour the browned butter over the top. Serve immediately.
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