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Sautéed Chicken Breasts with Creamy Walnut Sauce

Photo: Jan Smith
Yield 6 servings
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.

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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.

  4. 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.