Boil chicken, stock, salt and pepper. Reduce heat to low and simmer until the chiken is cooked though and tender. Remove chickken and reserve the broth.Shred chiken with your fingers and set aside.
Heat oil in skillet over medium heat. Add onion, peppers, and garlic and saute until the onions are translucent, 3 or 4 minutes.
Add shredded chicken back to the pot, along with breadcrumbs and milk and enough of the stock to give it a nice saucy consistency. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes.
Stir in the walnuts, Parmesan cheese. Simmer for 2 to 3 minutes, ading more of the remaining broth as needed to make a nice sauce, Adjust seasoning with salt and pepper.
Serve hot over rice or potoatoes. Garnish with sliced hard-boiled eggs and pitted black olives.
Originally Submitted
12/28/2011
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