Sautéed Chicken Breasts with Creamy Walnut Sauce

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.