Poultry with a European passport

Chicken breast in walnut coating

Delicate taste of chicken meat enhanced with nuts and dry sauce derived from French cuisine. Pomegranate seeds add an unexpected, sweet and sour note to this dish.


  • 1 large chicken breast or 2 smaller breasts
  • 1 whisked egg
  • 1/2 glass of finely chopped walnuts
  • 1/4 glass of wheat flour
  • 2 tablespoons of butter
  • vegetable frying oil


  • 1/3 glass of dry white wine
  • 1 tablespoon finely chopped onion
  • 1/4 glass of chicken bouillon
  • 2-3 teaspoons of honey
  • 4 tablespoons shelled pomegranate seeds
  • freshly ground black pepper
  • 2 tablespoons chopped chives


  1. Start by preparing the sauce. Pour the wine into a saucepan and add the onion, simmer until most of the liquid has evaporated;
  2. Add the chicken broth and cook for about 5 minutes until the sauce has reduced by half;
  3. Add the honey and cook until the sauce has thickened;
  4. Season with freshly ground black pepper;
  5. Cut the chicken breast across and tenderize it to make fillets about 1/2 cm thick;
  6. Sprinkle with salt, coat in egg and in a mixture of chopped walnuts and flour;
  7. Heat up a pan with 1 tablespoon of butter and a few spoonfuls of vegetable oil. Fry the breasts on each side until golden. Serve with sauce and chopped chives.