| 1 | Source: mainpoul.zip |
| 2 | salt and pepper |
| 3 | marinate breasts in lemonade for one hour. |
| 4 | Drain and reserve lemonade for sauce. |
| 5 | Pat breasts dry and coat with mustard. |
| 6 | Combine bread crumbs and nuts. |
| 7 | Dip chicken breasts into beaten egg and then into bread crumb- nut mixture. |
| 8 | Chill for 2 to 3 hours. |
| 9 | heat ? sunflower oil in frying pan; add walnut oil. |
| 10 | Fry chicken 10 to 12 minutes, turning once. |
| 11 | When cooked, put on serving platter; keep warm. |
| 12 | pour all but 1 ?tbsp oil from pan. |
| 13 | Stir in flour and cook about 1 minute. |
| 14 | Add reserved lemonade and broth. |
| 15 | Cook down rapidly to about ?cup. |
| 16 | Add cream, stirring constantly, and strain into saucepan. |
| 17 | Heat well and swirl in mustard. |
| 18 | Season to taste. |
| 19 | Pour over chicken and serve. |
| 20 | Serves 4. |
