ROASTED CHICKEN WITH CREAMY WALNUT SAUCE
This Turkish-inspired sauce makes a wonderful alternative to a classic bread sauce
Provided by Emma Lewis
Categories Dinner, Main course
Time 55m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
- Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
- When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside
Nutrition Facts : Calories 1245 calories, Fat 86 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 1.76 milligram of sodium
SAUTéED CHICKEN WITH GREEN OLIVES AND WHITE WINE
In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts. That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
Provided by Mark Bittman
Categories dinner, easy, weeknight, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down, and brown it well, rotating and turning pieces as necessary, about 10 to 15 minutes. Season with salt and pepper.
- With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.
- When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 608 milligrams, Sugar 2 grams, TransFat 0 grams
WALNUT-CRUSTED CHICKEN BREAST
I almost never order a nut-crusted entree in a restaurant, as they often feature a sugary glaze or a too-sweet nut, like pecan or macadamia. That's not an issue here since we're going with buttery, subtly bitter walnuts, held on with a very savory 'nut glue,' made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted carcass.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
- Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
- Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
- Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
- Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 13 g, Cholesterol 65.4 mg, Fat 34.8 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 3.9 g, Sodium 523.5 mg, Sugar 4.4 g
CHICKEN IN COCONUT SAUCE
This is a delicious recipe from Indonesia. The coconut adds a creamy taste to the chicken dish!
Provided by JAZZYCHAZZY
Categories World Cuisine Recipes Asian Indonesian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Mix the cream of coconut with the hot water until smooth and well blended, and set aside.
- Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper.
- Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes.
Nutrition Facts : Calories 716.2 calories, Carbohydrate 76.4 g, Cholesterol 68.4 mg, Fat 33.2 g, Fiber 1.5 g, Protein 29.7 g, SaturatedFat 22.2 g, Sodium 133.2 mg, Sugar 69.8 g
PASTA WITH WALNUT SAUCE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
- Pour into a bowl, and set aside.
- Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
- Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.
WALNUT CRUSTED CHICKEN WITH A CREAMY MUSTARD SAUCE
Provided by Kit Graham
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Begin by placing the walnuts in a blender and blend on the chop setting until the walnuts are evenly crumbled into small pieces.
- Pour the crumbled walnuts into a shallow bowl, and crack the egg into another. Use a fork to beat the egg.
- Dredge the chicken in the walnuts, lightly pressing the nuts into the chicken to help them stick. Then dredge in the egg, and dunk in the walnuts again.
- Melt 1/2 tablespoon of butter in a skillet over medium heat. Add the chicken and cook for 3-4 minutes until the nuts have browned. Then flip the chicken, add the butter and cook for another 3-4 minutes.
- Place the chicken on a baking sheet and bake for 10 minutes while to prepare the sauce.
- Prepare the sauce by melting the remaining butter in a saucepan over medium heat. Whisk in the flour, and let the butter and flour mixture cook for 1 minute while whisking.
- Add the milk and whisk it into the flour mixture. Bring to a slow and steady boil, and let boil for 1 minute while whisking constantly. Then add the mustard and stir until incorporated into the sauce.
- I also sautéed some mushrooms and roasted diced butternut squash. I filled bowls with spinach, topped it with the mushrooms, the squash, and some dried cranberries. Then I added the chicken and poured the sauce over.
Nutrition Facts : Servingsize 1 serving, Calories 1620 kcal, Fat 155 g, SaturatedFat 27 g, Cholesterol 64 mg, Sodium 717 mg, Carbohydrate 43 g, Sugar 14 g, Protein 39 mg
SAUTéED CHICKEN WITH WALNUT SAUCE
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Turn the heat to medium under a nonstick skillet large enough to hold the chicken pieces without crowding them; use two skillets if necessary. Cook on the first side about 10 minutes, rotating the pieces and adjusting the heat as necessary to brown the pieces evenly. As the pieces brown, season with salt and pepper. Cook the second side as you did the first, then turn once or twice more until done, a total of 20 to 30 minutes. (You can check for doneness by cutting into the pieces; there should be no sign of blood, although traces of pink are all right. The breast and wing pieces will finish cooking first; keep them warm in a low oven, or just set them aside and serve them less than piping hot.)
- Meanwhile, soak the bread in the milk or stock. Put the walnuts, garlic and some salt in the container of a food processor, and pulse to grind coarsely. Gently squeeze some liquid from the bread, and add the bread to the container, along with the oil. Process until combined but not puréed. Add as much of the remaining milk or stock as necessary to give the mixture a mayonnaise-like consistency. By hand, add the paprika or chili powder, and stir in the parsley if you are using it. Taste and adjust seasoning as necessary.
- Serve the chicken hot or at room temperature with the sauce spooned over it.
WALNUT CHICKEN WITH MUSHROOMS IN CREAMY MUSTARD SAUCE
This is a recipe I came up with after trying several mustard sauces. I added walnuts to enhance the chicken flavor, and I added garlic to the mustard sauce for a bit of added flavor. I actually prefer this with more walnuts than is listed below. But the amount listed below is what is preferred by most people for whom I've made this particular dish. I hope you like it.
Provided by Northwestgal
Categories Chicken Breast
Time 1h10m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together 1/2 cup of the chicken broth. 1/4 cup of the chopped walnuts, and 2 teaspoons minced garlic. Pour it in an 8x8 or 9x9 baking dish.
- Arrange chicken pieces in the the baking pan, turning to be sure all pieces are well coated with the nutty broth sauce. Season both sides of the chicken breasts with basil, salt and pepper. Place the pan in the refrigerator to marinate for about 1 hour. (If you're running short on time, it's OK to skip the 1-hour refrigeration step; just be sure the chicken is well coated on all sides with the nutty broth sauce.).
- Bake chicken breasts in the nutty broth sauce for about 30-45 minutes at 375 degrees, or until juice runs clear in the chicken.
- When chicken is about half done (about 15-20 minutes into the roasting time), saute the remaining 1/4 cup walnuts and remaining 1/2 cup broth in a skillet over medium heat for about 3-4 minutes. Add the sliced mushrooms, and stir, continuing to saute until the mushrooms are tender.
- In separate skillet, saute the remaining 2 teaspoons garlic in the butter for about 2 minutes over medium-low heat. Add the Dijon mustard and stir well. Add the cream and continue cooking, stirring constantly, until the sauce just begins to thicken.
- Pour the mustard sauce over the chicken breasts. Top with the nutty mushroom mixture.
- Sprinkle chopped green onions (scallions) over the top, if desired.
- NOTE: When I use extra thick chicken breasts, so they cook more thoroughly I cut a slit about 1 inch in depth in the side of each breast (to make a pocket) before placing it in the oven. I also chop the mushrooms (rather than just leave them sliced). Then, Step #6 would be to spoon the nutty mushroom mixture inside the pockets after the chicken breasts are fully cooked. Then pour sauce over the stuffed, cooked chicken breasts and top with chopped green onions. You might want to do this too, if the chicken breats are rather thick.
Nutrition Facts : Calories 340.8, Fat 20.4, SaturatedFat 6.9, Cholesterol 95.9, Sodium 755, Carbohydrate 7.5, Fiber 2, Sugar 1.7, Protein 33.7
CHICKEN WITH A MUSHROOM AND WALNUT SAUCE
I like this dish because it is versatile in that you can change the seasonings to alter the flavor even though the flavor in itself is wonderful. The walnuts add a great nutty flavor to the mushrooms and chicken strips. It is a filling meal. It can easily be divided for more depending on what you are serving or if it is the only meal.
Provided by glitter
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Salt and Pepper the chicken.
- I like to add a little homemade Essence to this, or paprika.
- Then dredge your chicken into the crumbs.
- Bake the chicken at 350* for about 15 minutes until you lose the pink.
- Of course, this will take longer if your chicken are larger.
- Cut the chicken diagonally in strips when done.
- Keep each piece relatively together as one and hot until you are ready with the sauce.
- Place the chicken on top of the pasta.
- The following sauce will cover all.
- Heat 2 Tblsp. oil in a large skillet where you will saute the mushrooms and the walnuts.
- Let the mushrooms reach a nice golden color.
- Add the cream and continue stirring until the mixture begins to thicken approximately 5 min.
- Turn your heat down to warm.
- When the sauce slows and stops simmering, add pepper and cheeses.
- Stir until the sauce is smooth, but do not boil.
- Serve this sauce over your chicken and pasta.
- Don't forget your parsley sprig for that added touch.
- I like mint sprigs too.
- I've even made this with veal cutlets, and the sauce is very good with it.
- Very versatile-- can be elegant or just plain.
- Serve with a variety of vegies, I like a broccoli asst.
- ,and a pasta, or potato etc.
Nutrition Facts : Calories 550.3, Fat 43.4, SaturatedFat 16.6, Cholesterol 159.4, Sodium 207, Carbohydrate 4.4, Fiber 1.1, Sugar 1.4, Protein 36.4
ITALIAN STYLE PAN SAUCE
Steps:
- Over medium-high heat, in the pan you used to cook the chicken, sauté minced garlic until fragrant, about 30 seconds.
- Stir in the tomato paste and Italian seasoning. Stir for just a few seconds.
- Add the stock and wine, stirring and scraping the bottom of the pan to dissolve the fond. Reduce liquid by about half.
- Taste, and add a little salt and/or pepper if necessary. Reducing the sauce intensifies the saltiness, so don't add any until you finish the reduction.
- Remove from the heat and whisk in the herbs and extra virgin olive oil.
ROASTED HALIBUT OR CHICKEN, GNOCCHI WITH WALNUT SAUCE AND SAUTEED CHARD
This meal can be used around the holidays - it's easy, elegant and a meal for a casual weeknight, yet it's festive.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the fish or chicken: Preheat oven to 400 degrees F with rack in mid oven and line a pan with foil then parchment. Arrange the fish or chicken on the tray and top with salt and pepper. Slather the top of the fish or chicken with Dijon mustard.
- Combine the panko with butter, parsley, thyme, OMG, zest, cheese and nutmeg. Top the fish or chicken with gently pressed thick layer of crumbs and bake until cooked through and topping golden, 12 to 15 minutes for fish and 15 to 18 minutes for chicken.
- For the walnut sauce and gnocchi: Bring a pot of water to boil.
- Toast the nuts in a small skillet over medium heat to deeply golden and fragrant, 3 to 5 minutes. Cool a bit, then transfer to a food processor.
- Trim crust, toast the bread and cool. Tear bread, add to processor with nuts, add half-and-half, garlic, cheese, rosemary, nutmeg, lemon zest, salt and white pepper and pulse; process to combine.
- Salt water and cook gnocchi until it floats, 3 to 4 minutes. Transfer to serving bowl with 1/2 cup hot pasta water, add sauce and toss to combine.
- For the greens: Heat EVOO in a large skillet over medium heat. Add the chopped chard stems and season with salt, pepper and nutmeg. Cook until they start to soften, about 3 minutes, then add the garlic and chopped leaves. Toss to cook until leaves wilt, 2 to 3 minutes. Finish with a squeeze of lemon juice and sprinkle of salt.
- Serve the fish or chicken on or next to the greens with gnocchi alongside or as a primi (first course) or side dish in small bowl.
QUICK CHICKEN SAUTé WITH WALNUTS, CURLY ENDIVE & ORANGE PAN SAUCE
This quick dinner for two is a one-pan wonder with hearty curly endive and golden chunks of sautéed chicken, finished in a simple but bright orange sauce.
Provided by Maryellen Driscoll
Categories Main Course
Yield 2
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper. Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the endive and cook, stirring frequently, until deep green but still crisp-tender, about 90 seconds. Transfer to a medium bowl.
- Heat another 1 Tbs. oil in the pan and add the chicken. When the underside of the chicken has turned deep golden brown (after about 1 minute), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, 3 to 5 minutes, and transfer to the bowl of endive.
- Reduce the heat to medium, heat the remaining 1 tsp. oil in the pan, and then add the garlic and crushed coriander. Cook until fragrant, about 30 seconds. Add the water or broth, orange juice, and vinegar. Use a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce. Simmer vigorously until the sauce has reduced and thickened slightly, 2 to 3 minutes. Add the butter, stirring until blended. Stir in the chicken and endive along with any juices, season with salt and pepper to taste, and serve sprinkled with the parsley and walnuts.
Nutrition Facts : ServingSize 2, Calories 470 kcal, Fat 270 kcal, SaturatedFat 7 g, TransFat 30 g, Carbohydrate 13 g, Fiber 3 g, Protein 37 g, Cholesterol 110 mg, Sodium 570 mg, UnsaturatedFat 21 g
CHICKEN WITH WALNUT SAUCE
Steps:
- Bring a pot of chicken stock or water to a boil (starting with stock will mean even more flavorful chicken and even better stock when you're done). Add the chicken, onions, carrots, celery, parsley stems, salt, and pepper; the liquid should just cover the chicken. Simmer, uncovered, over low heat, until the chicken is cooked through, about 30 minutes. Remove the chicken and cool to room temperature. Strain the stock and set aside.
- Put the bread in a bowl and saturate it with some of the stock. Squeeze any excess liquid out of the bread, then place it in a food processor with the parsley leaves, walnuts, garlic, and chile. Process until the walnuts are ground, then, with the machine running, pour in enough of the reserved stock to form a creamy sauce, about 2 cups. Reserve the remaining stock for another use.
- Season the sauce with salt and pepper. Carve the chicken and serve it with the sauce.
- Walnut Chicken Salad
- When the chicken is cooked, remove the meat from the bones and chop into small pieces; combine with enough of the sauce to create a chicken salad. Serve at room temperature.
LINGUINE WITH CHICKEN AND WALNUT SAUCE
Provided by Liza Davies
Categories Milk/Cream Chicken Nut Pasta Poultry Sauté Walnut Pea Winter Bon Appétit New Jersey
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate. Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes. Mix in 1/3 cup walnuts and peas. Add cream and broth and boil until thickened to sauce consistency, about 6 minutes.
- Mix linguine, remaining 1/3 cup walnuts and chicken into sauce. Toss until heated through. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.
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SAUTéED CHICKEN BREASTS WITH CREAMY WALNUT SAUCE - MYRECIPES
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3.5/5 (3)Calories 286 per servingServings 6
- Trim crusts from bread. Chop bread; combine bread and broth in a small bowl. Let stand 10 minutes. Combine bread mixture, walnuts, parsley leaves, juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and garlic in a food processor; process until smooth.
- Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Remove chicken from pan; keep warm. Add chicken broth mixture to pan; cook until hot and slightly thickened, scraping pan to loosen browned bits.
- To serve, place 1 cup spinach on each of 6 plates. Place 1 chicken breast half on each serving; top each with about 2 1/2 tablespoons sauce. Sprinkle 1 teaspoon chopped parsley over each serving.
PAN SEARED CHICKEN BREAST & WALNUT SAUCE • DINNER • …
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4.3/5 (16)Calories 526 per servingCategory Main Course, Main Dish
- On medium-high heat, preheat a deep 9-inch skillet with the butter. Season the chicken breasts with salt, pepper, garlic powder and oregano on both sides. Start searing the chicken for about 5 minutes per side until slightly golden, but not cooked all the way through.
- Add the extra tablespoon of butter to the skillet along with the garlic and walnuts. Sauté the mixture for a minute and add in the herb, and sauté for another minute. Add in the stock and cream and bring the mixture to a boil by increasing the heat to medium-high.
- Keep the heat at medium-low and add the chicken to the sauce. Allow the chicken to cook through in the sauce for 5 minutes gently simmering.
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- Let chicken stand at room temperature for 20 minutes. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add chicken to pan, rounded side down; cook 5 minutes. Turn chicken over; reduce heat to medium, and cook 5 minutes or until done. Remove chicken from pan; let stand 5 minutes.
- Add remaining 1 teaspoon oil, onion, and garlic to pan; sauté 1 minute. Add flour; sauté 30 seconds. Add wine to pan; cook 30 seconds or until liquid almost evaporates, stirring constantly. Stir in stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 3 minutes or until reduced to 1/2 cup, stirring occasionally. Remove pan from heat; stir in remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, butter, and sugar. Sprinkle with parsley.
SATSIVI (GEORGIAN CHICKEN IN A WALNUT SAUCE) - LAVENDER ...
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5/5 (1)Category Main CourseCuisine GeorgianTotal Time 1 hr 35 mins
- Bring a large pot of water to a boil. The pot should fit the whole chicken. Add chicken and boil for a minute.
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CHICKEN WITH LEMONS & WALNUTS | ITALIAN FOOD FOREVER
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Reviews 7Category ChickenServings 4
- Remove the onions to a small bowl, and then use the same pan to brown the chicken breasts until golden brown on both sides.
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- Add the oil to a saucepan and heat over medium heat. Add pureed onion and pepper and cook until soft and beginning to caramelize, about 10 minutes.
- In the now empty blender, add the walnuts and spices and puree until smooth. Add this to the onion mixture and cook until nutty and fragrant smelling, another 10 minutes. Add the stock and vinegar, stirring until well combined.
- Add the chicken to the pan and nestle it into the sauce. Cover and cook at a low simmer until the chicken is cooked through, about 30 minutes for chicken thighs. Remove the thighs and let rest 5 minutes. Bring the sauce back to a boil and reduce to whatever consistency you desire. Chop the chicken into bite size pieces. Add the chicken back into the sauce and stir in the cilantro. Adjust salt and pepper to taste.
TURKEY WITH WALNUT-PARMESAN SAUCE RECIPE - FOOD & WINE
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5/5 Total Time 20 minsServings 4
- Grind 1/4 cup of the walnuts to a powder in a food processor. In a small saucepan, melt the butter over moderately low heat. Add the onion; cook until translucent, about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer. Stir in the cloves, cinnamon, cayenne, and 1/4 teaspoon of the salt. Add the flour and stir to combine. Whisk in the broth and simmer until starting to thicken, about 3 minutes. Add the ground walnuts and simmer 1 minute longer. Remove from the heat and stir in the lemon juice, Parmesan, and parsley.
- In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey with the remaining 1/4 teaspoon salt and the pepper. Cook the turkey cutlets until just done, 1 to 2 minutes per side. Serve with the walnut sauce, sprinkling the additional nuts over the top.
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- Preheat the oven to 400°. Put the walnuts on a rimmed baking sheet and toast in the oven for about 4 minutes, or until lightly browned. Transfer the nuts to a plate to cool completely. In a small food processor or mini-chopper, combine the nuts with 1/2 cup each of the parsley and cilantro, the garlic and a large pinch each of salt and pepper. Process to a paste. Add 3 tablespoons of the olive oil and process briefly to blend. Scrape the mixture into a small bowl and cover with plastic wrap.
- In a large skillet, warm 1 1/2 tablespoons of the olive oil over high heat. Add half of the mushrooms, season with salt and pepper and cook, stirring, until browned, about 3 minutes. Reduce the heat to low and cook the mushrooms until the liquid evaporates and they brown again, about 8 minutes. Transfer the mushrooms to a large plate and repeat with the remaining 1 1/2 tablespoons of olive oil and mushrooms. Season with salt and pepper.
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