Sautéed Chicken Breasts with Creamy Walnut Sauce

Sautéed Chicken Breasts with Creamy Walnut Sauce Recipe
Photo: Jan Smith
This recipe turns walnuts into a rich, bread-thickened sauce that, in the Liguria region (on Italy's northwest coast), is traditionally used to dress pasta.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 286
Caloriesfromfat 24 %
Fat 7.6 g
Satfat 1.4 g
Monofat 1.8 g
Polyfat 3.2 g
Protein 42.4 g
Carbohydrate 11.5 g
Fiber 2.6 g
Cholesterol 100 mg
Iron 2.8 mg
Sodium 586 mg
Calcium 59 mg

Ingredients

2 (1 1/2-ounce) slices day-old white bread
1 cup fat-free, low-sodium chicken broth
1/3 cup walnuts, toasted
1/4 cup fresh flat-leaf parsley leaves
2 teaspoons fresh lemon juice
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/8 teaspoon ground red pepper
2 garlic cloves, chopped
6 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon olive oil
1 teaspoon butter
6 cups fresh baby spinach
2 tablespoons chopped fresh flat-leaf parsley

Preparation

Trim crusts from bread. Chop bread; combine bread and broth in a small bowl. Let stand 10 minutes. Combine bread mixture, walnuts, parsley leaves, juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and garlic in a food processor; process until smooth.

Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper.

Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Remove chicken from pan; keep warm. Add chicken broth mixture to pan; cook until hot and slightly thickened, scraping pan to loosen browned bits.

To serve, place 1 cup spinach on each of 6 plates. Place 1 chicken breast half on each serving; top each with about 2 1/2 tablespoons sauce. Sprinkle 1 teaspoon chopped parsley over each serving.

Domenica Marchetti,

Cooking Light

May 2006
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