Grand Vizier Chicken
2 pieces chicken breasts + 1 leg, skinless, boneless, cut in cubes
2 tbsp butter
1 small onion, sliced
1 small carrot, peeled, cut in cubes
1 medium size potato, peeled, cut in cubes
1/2 cup sweet pea, frozen
1/2 cup walnuts, crumbled
1 tbsp extra virgin olive oil
2 tbsp flour
1/2 cup warm milk
1 tbsp lemon juice
1 cup Turkish Kashar cheese or Asiago or Mozzarella, shredded
Saute the onion with butter for about a minute. Add the chicken pieces, salt and pepper, saute until the colour of chickens turn to white. Add the carrot, saute for about 2-3 minutes. After adding the potato saute for about 2-3 more minutes. Add the sweet peas, pour the hot water at the same level with the vegetables. Put the lid on and cook almost all the water evaporates. Turn the heat off.
Meanwhile, in a small pot, saute the flour with olive oil on medium-low heat for a few minutes. Slowly pour the warm milk in it while stirring constantly. You can use an egg beater. Turn the heat off, then add the egg, lemon juice, salt and pepper, stir.
Mix the chicken-vegetable mixture with the white sauce and arrange them in the medium sized oven proof dish. Sprinkle the walnuts all over them and shredded cheese on top.
Preheat the oven to 400F (200 C) and bake until the colour of the top turns light golden.
Makes 4 servings.