Basil Nut Chicken

• 1 tablespoon Dijon mustard
• 13 cup red wine vinegar
• 1 cup fresh basil leaf
• 1 egg yolk
• 1 cup olive oil
• 12 cup walnuts
• 3 chicken breasts
• white wine
• 1 red onion, thinly sliced
• 1 cup long green beans, cooked until barely tender

1. In the bowl of a food processor, combine mustard, red wine, basil and egg yolk.
2. Process for 30 seconds.
3. Scrape sides of bowl and process again.
4. With motor running, slowly dribble in olive oil.
5. Drop in walnuts and turn off machine.
6. Poach chicken breasts in a mixture of half water, half white wine.
7. When cool enough to handle, tear into irregular pieces.
8. Combine chicken, red onion, and green beans with the dressing.
9. Serve slightly warm to room temperature.

mustard, red wine vinegar, fresh basil leaf, egg yolk, olive oil, walnuts, chicken breasts, white wine, red onion, long green beans

Taken from www.food.com/recipe/basil-nut-chicken-187429 (may not work)