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Lemon walnut chicken Chicken: 3 whole chicken breasts Salt and pepper to taste 1/2 cup (1 stick) butter 1/2 cup oil Flour 1-2 eggs, beaten Sauce: 1/4 cup (1/2 stick) butter 1 teaspoon minced garlic 1 teaspoon minced shallot 1 tablespoon flour 11/2 cups chicken stock 1/2 cup dry Marsala; Juice of lemon or to taste 1/2 cup chopped walnuts, toasted (garnish) Fresh parsley, finely chopped (garnish) 1 whole lemon, thinly sliced (garnish) For chicken: Skin; and bone chicken breasts and cut in half! Trim well and season with salt and pepper. (Trimmings may be used to make stock for sauce.) Heat butter and oil together in 12-inch skillet. Dredge each chicken piece in flour and shake off excess. Dip chicken in beaten eggs and saute in hot fat until golden on both sides. Drain on paper towels. ■ For sauce: Melt butter url*quart saucepan. Add garlicoand shallot and saute for a minute. Add flour, stirring constantly. Do not allow mixture to brown. Add stock and Marsala and continue, to stir until smooth and slightly thickened. Add lemon juice. Preheat oven to 376 degrees F. Place drained chicken pieces in fancy shallow baking dish or gratin pan. Pour sauce over chicken and bake until chicken is tender, about 20 to 30 minutes. When ready to serve, sprinkle with chopped walnuts, parsley and fresh lemon slices.
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