Sauteed Chicken Breasts with Creamy Walnut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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