👨‍🍳 تعليمات

1. 1

   Cook the chicken: Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cubes and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside, leaving the pan juices.

   💡 نصائح احترافية: Ensure the chicken is cooked through but not overcooked to keep it tender.
2. 2

   Make the sauce base: In a separate saucepan, melt the remaining 65g of butter over medium heat. Add the flour and cook, stirring constantly, until it turns a light golden brown color (about 2-3 minutes).

   💡 نصائح احترافية: Be careful not to burn the flour; a light golden color is desired.
3. 3

   Add walnuts and garlic: Stir in the finely ground walnuts and minced garlic. Cook for another minute until fragrant.

   💡 نصائح احترافية: Toasting the walnuts slightly enhances their flavor.
4. 4

   Incorporate liquids and egg yolks: Pour in the chicken stock (or water) and stir well to combine. Bring to a gentle simmer. Gradually whisk in the beaten egg yolks, stirring constantly to prevent them from scrambling. Cook until the sauce thickens slightly.

   💡 نصائح احترافية: Whisking the egg yolks off the heat or on very low heat helps prevent them from solidifying.
5. 5

   Combine chicken and sauce: Return the cooked chicken to the skillet with the sauce. Stir to coat the chicken evenly. Season with salt and black pepper to taste.

   💡 نصائح احترافية: Ensure the chicken is well coated in the sauce.
6. 6

   Simmer and serve: Let the chicken and sauce simmer gently for about 5-10 minutes to allow the flavors to meld. Serve hot, garnished with fresh chopped parsley.

   💡 نصائح احترافية: This dish is excellent served with rice, crusty bread, or mashed potatoes.