Maple Walnut Chicken With Pancetta Potatoes Recipe

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Maple Walnut Chicken With Pancetta Potatoes
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Ingredients
14
Count
Nutrition
777
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Finely grind toasted walnuts in a food processor. Transfer the nuts to medium bowl; mix in breadcrumbs and chopped sage. Drizzle melted butted and 3 tablespoons syrup over nut mixture; toss to moisten evenly. Season to taste with salt.
  2. Boil broth, sage sprigs, thyme sprigs, and remaining 2 tablespoons syrup in medium saucepan over high heat until reduced to 1 cup, about 12 minutes. ( Can be made 8 hours ahead. Cover nut mixture and keep at room temperature. Cover and chill reduced broth.).
  3. Preheat oven to 450°F Heat oil in very large ovenproof skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper, then place flat side down in skillet. Cook until chicken is golden brown on bottom only, about 4 minutes. Remove skillet from heat.
  4. Turn chicken over. Mound walnut mixture atop golden side of each chicken breast, dividing equally and pressing to adhere. Transfer skillet to oven and bake until topping is crisp and golden brown and chicken is cooked through, about 8 minutes.
  5. Transfer chicken to platter; tent with aluminum foil to keep warm. Add reduced broth to same skillet, stirring to scrape up any browned bits on bottom of skillet. Boil over high heat until broth is reduced to 3/4 cup, about 3 minutes. Reduce heat to low. Add chilled butter 1 piece at a time, whisking until melted before adding more. Season sauce to taste with salt and pepper. Strain sauce through fine-meshed strainer.
  6. Saute pancetta in heavy medium skillet over medium heat until crisp and golden brown, about 20 minutes.
  7. Meanwhile, cook potatoes in large pot of boiling lightly salted water until tender, about 15 minutes. Drain potatoes, reserving 1 cup cooking liquid. Transfer potatoes to large bowl. Add butter and 3/4 cup reserved cooking liquid. Mash, thinning with additional cooking liquid if desired. Stir in pancetta and up to 3 tablespoons pan drippings. Season potatoes to taste with salt and pepper.
  8. Mound potatoes on plates. Place chicken atop potatoes. Drizzle sauce around potatoes and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 776.7 Kcal (3252 kJ)
Calories from fat 487.88 Kcal
% Daily Value*
Total Fat 54.21g 83%
Cholesterol 199.57mg 67%
Sodium 1194.19mg 50%
Potassium 1007.99mg 21%
Total Carbs 28.9g 10%
Sugars 9.17g 37%
Dietary Fiber 2.71g 11%
Protein 48.76g 98%
Vitamin C 5.1mg 9%
Vitamin A 0.3mg 11%
Iron 1.5mg 9%
Calcium 87.8mg 9%
Amount Per 100 g
Calories 164.05 Kcal (687 kJ)
Calories from fat 103.05 Kcal
% Daily Value*
Total Fat 11.45g 83%
Cholesterol 42.15mg 67%
Sodium 252.23mg 50%
Potassium 212.9mg 21%
Total Carbs 6.1g 10%
Sugars 1.94g 37%
Dietary Fiber 0.57g 11%
Protein 10.3g 98%
Vitamin C 1.1mg 9%
Vitamin A 0.1mg 11%
Iron 0.3mg 9%
Calcium 18.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.5
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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