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Recipe by: oihana
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See below ingredients and instructions of the recipe
6 Chicken breast, skinned and 1/4 c Walnut oil (I use regular
-deboned -cooking oil)
3 Carrots 2 tb Chopped parsley
3 Stalks celery 1/4 c Honey
3 Onions 1 1/2 tb Tomato sauce
3/4 c Walnut halves 1/2 ts Five spice powder
Cut chicken, carrots, celery, and onions into thin strips. Toast
walnut halves in a moderate oven for 5 minutes. Heat oil in pan, add
chicken, cook until chicken is browned and just tender, remove from
pan. Add carrots to pan, cook until almost tender. Add celery and
onion to carrots and cook until onion is soft. Return chicken to
pan. Add parsley, honey, tomato sauce, and five spice powder. Serve
hot, sprinkled with walnuts. Serve with rice.
Serves 4
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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