Sautéed Chicken Breasts with Creamy Walnut Sauce

3 Reviews
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Photo: Jan Smith
Yield
6 servings
By Domenica Marchetti
May 2006
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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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Ratings & Reviews

motpea's Review

Cynbull
July 08, 2010
Tasted good but turned an extremely unattractive color when the sauce was heated (with the parsley). Puce, maybe. I ate it but won't heat blended parsley again.

Cynbull's Review

motpea
February 08, 2010
Nice flavors with a hint of heat. I chopped the spinach and chicken and made pasta while the chicken was cooking. After thickening the sauce I tossed the chicken, fresh spinach and pasta with the sauce. If you are serving more people than just two, you will want to double the amount of sauce for each additional two people.

paperclippy's Review

paperclippy
January 16, 2009
This recipe was so easy to make and the result was absolutely delicious. It's definitely a good recipe for entertaining, since the presentation is lovely and easy and it's pretty low-stress. The only changes I made were to use dried parsley instead of fresh, 6oz chicken cutlets instead of breasts (so they cook faster), and a little extra pepper. The walnut sauce is delicious and would be good with veggies or pasta too.
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