Sautéed Chicken Breasts with Creamy Walnut Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 24%
  • Fat: 7.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 3.2g
  • Protein: 42.4g
  • Carbohydrate: 11.5g
  • Fiber: 2.6g
  • Cholesterol: 100mg
  • Iron: 2.8mg
  • Sodium: 586mg
  • Calcium: 59mg

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

  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.
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