Start by preparing the sauce.
In a food processor, add bread, garlic and walnuts. Blend till it reaches a fine texture.
Sauté the chicken breasts with onions until golden on all sides. Add MAGGI® Chicken Bouillon, pour water and leave it until tender.
Drain and keep the broth to use it for the sauce.
In a cooking pan, heat 1 tablespoon of oil and add the bread-walnut mixture, and season it with a pinch of nutmeg.
Sauté until the mixture starts to turn lightly golden. Pour in 2½ cups of the broth and whisk to make sure the sauce is very smooth. Season with pepper.
Add the cream. Cook over very low heat for a few minutes.
To assemble the dish, place the cooked rice in a dish. Ladle some of the sauce over the rice and top with chicken.
Garnish the Chicken Sharkaseya with roughly chopped walnuts for more texture and a lovely nutty flavour.