CHICKEN IN WALNUT SAUCE
From 'The Love Chef's' New Low-Carb Italian Cookbook

I once spent a memorable New Year's Eve in Monte Carlo, on my way by auto to Milan with an overnight stop in Genoa. I arrived in Genoa at night on the bustling waterfront area, where ships and sailors the world over pass through. Settling in the hotel, I was anxious to find a good meal. "No problem" said the hotel manager, who called a cab, and I drove away from the waterfront. Don''t ask, I can't remember the restaurant's name, but I'll never forget the heavenly Walnut Sauce.

            4 halved chicken breasts, with skin and bones
            Salt to taste
            Freshly ground black pepper
            2 tablespoons soy flour
            2 tablespoons butter
            2 tablespoons Colavita Extra Virgin Olive Oil
            ½ pound sliced white mushrooms
            2 scallions, chopped
            1 cup chicken stock
            2 tablespoons chopped fresh Italian parsley
            1 teaspoon chopped fresh thyme or a pinch of dried thyme
            ½ cup sour cream
            ½ cup ground walnuts, toasted

Serves 4

Season the chicken with salt and pepper then sprinkle with flour and toss to coat. In a deep skillet, heat the butter and Colavita Extra Virgin Olive Oil over moderately high heat and brown the breasts on both sides. Add the mushrooms, scallions, stock, parsley, thyme, and salt and pepper. Bring the mixture to a boil, then cover; reduce heat to low and simmer 25 to 30 minutes or until chicken has no traces of pink inside.

Transfer the breasts to a warmed serving platter and keep warm. Add the sour cream and walnuts to the skillet and heat through without boiling. Pour the sauce over the chicken and serve.

Suggestion: Bolla Merlot wine.