Sautéed Chicken Breasts with Creamy Walnut Sauce

Name: Sautéed Chicken Breasts with Creamy Walnut Sauce
Yield: 6 servings
Ingredients: 2 (1 1/2-ounce) slices day-old white bread; 1 cup fat-free, low-sodium chicken broth; ⅓ cup walnuts, toasted; ¼ cup fresh flat-leaf parsley leaves; 2 teaspoons fresh lemon juice; ¾ teaspoon salt, divided; ½ teaspoon freshly ground black pepper, divided; ⅛ 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

3 Ratings
3 Reviews

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.

By Domenica Marchetti

Recipe by Cooking Light May 2006

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Credit: Jan Smith

Recipe Summary test

Yield:

6 servings

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

286 calories; calories from fat 24%; fat 7.6g; saturated fat 1.4g; mono fat 1.8g; poly fat 3.2g; protein 42.4g; carbohydrates 11.5g; fiber 2.6g; cholesterol 100mg; iron 2.8mg; sodium 586mg; calcium 59mg.

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motpea

07/07/2010

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

02/07/2010

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

01/16/2009

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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Sautéed Chicken Breasts with Creamy Walnut Sauce

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Sautéed Chicken Breasts with Creamy Walnut Sauce

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Sautéed Chicken Breasts with Creamy Walnut Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Saut&eacute;ed Chicken Breasts with Creamy Walnut Sauce

All Reviews for Sautéed Chicken Breasts with Creamy Walnut Sauce