Hähnchenbrust in Nußhülle

CHICKEN BREAST IN NUT BREADING

4 chicken breasts (boned)

1 egg

5 tablespoons breadcrumbs

5 tablespoons ground walnuts

5 tablespoons flour

4 tablespoons butter or margarine

1 small onion (diced)

1 tablespoon curry

1 ½ cups whipping cream

2 tablespoons lemon juice

3 teaspoons cornstarch

salt and pepper

Beat egg in shallow dish with salt and pepper. Mix breadcrumbs with walnuts and set aside. Pound each chicken breast to ¾" thickness. Dip into flour, then in egg mixture, then in breadcrumbs with walnuts. Melt butter or margarine in large skillet. Brown the meat on both sides, turn down heat and cook for 20 minutes. Place the breast on a platter, add diced onion to drippings in skillet and sauté until glazed. Add curry powder and stir in whipping cream. Make a paste with cornstarch and lemon juice, stir into cream and bring to a boil, stirring constantly until thickened and smooth. Season with salt and pepper and a dash of sugar. Place chicken breast in sauce and simmer gently for 5 minutes.

Serves 4