Chicken With Sage and Walnuts

• 1 lb boneless chicken tenderloins
• 14 cup flour
• 1 teaspoon black pepper
• 12 teaspoon salt
• 2 tablespoons fresh chives, chopped
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 14 cup walnuts, chopped
• 14 cup dry white wine
• 14 cup chicken broth
• 13 cup whipping cream
• 14 cup fresh sage, julienned
• 12 cup parmesan cheese, shredded
• 3 tablespoons parsley, chopped

1. Mix the flour, pepper, salt, and chives in a shallow bowl or in a plastic bag.
2. Toss the chicken in the mixture to coat.
3. Cook the chicken in a 10" saute pan with 2 tbsp of oil over medium high for 8 minutes, stirring occasionally.
4. Remove from pan and set aside.
5. Add garlic and walnuts to remaining oil and cook for 3-4 minutes on medium high.
6. Stir in wine and broth to deglaze the pan.
7. blend in the sage, cheese, and cream.
8. Bring to a boil, reduce heat to low.
9. Place chicken in the pan and spoon sauce over all.
10. Keep on low until ready to serve.
11. Sprinkle with parsley.

chicken tenderloins, flour, black pepper, salt, fresh chives, olive oil, garlic, walnuts, white wine, chicken broth, whipping cream, fresh sage, parmesan cheese, parsley

Taken from www.food.com/recipe/chicken-with-sage-and-walnuts-449087 (may not work)