Walnut Chicken With Mushrooms in Creamy Mustard Sauce Recipe

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Walnut Chicken With Mushrooms in Creamy Mustard Sauce
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Ingredients
12
Count
Nutrition
287
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Mix together 1/2 cup of the chicken broth. 1/4 cup of the chopped walnuts, and 2 teaspoons minced garlic. Pour it in an 8x8 or 9x9 baking dish.
  2. Arrange chicken pieces in the the baking pan, turning to be sure all pieces are well coated with the nutty broth sauce. Season both sides of the chicken breasts with basil, salt and pepper. Place the pan in the refrigerator to marinate for about 1 hour. (If you're running short on time, it's OK to skip the 1-hour refrigeration step; just be sure the chicken is well coated on all sides with the nutty broth sauce.).
  3. Bake chicken breasts in the nutty broth sauce for about 30-45 minutes at 375 degrees, or until juice runs clear in the chicken.
  4. When chicken is about half done (about 15-20 minutes into the roasting time), saute the remaining 1/4 cup walnuts and remaining 1/2 cup broth in a skillet over medium heat for about 3-4 minutes. Add the sliced mushrooms, and stir, continuing to saute until the mushrooms are tender.
  5. In separate skillet, saute the remaining 2 teaspoons garlic in the butter for about 2 minutes over medium-low heat. Add the Dijon mustard and stir well. Add the cream and continue cooking, stirring constantly, until the sauce just begins to thicken.
  6. Pour the mustard sauce over the chicken breasts. Top with the nutty mushroom mixture.
  7. Sprinkle chopped green onions (scallions) over the top, if desired.
  8. NOTE: When I use extra thick chicken breasts, so they cook more thoroughly I cut a slit about 1 inch in depth in the side of each breast (to make a pocket) before placing it in the oven. I also chop the mushrooms (rather than just leave them sliced). Then, Step #6 would be to spoon the nutty mushroom mixture inside the pockets after the chicken breasts are fully cooked. Then pour sauce over the stuffed, cooked chicken breasts and top with chopped green onions. You might want to do this too, if the chicken breats are rather thick.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 287.26 Kcal (1203 kJ)
Calories from fat 130.76 Kcal
% Daily Value*
Total Fat 14.53g 22%
Cholesterol 97.92mg 33%
Sodium 957.39mg 40%
Potassium 727.9mg 15%
Total Carbs 6.42g 2%
Sugars 3.73g 15%
Dietary Fiber 1.37g 5%
Protein 36.51g 73%
Vitamin C 2mg 3%
Iron 1.2mg 6%
Calcium 25.1mg 3%
Amount Per 100 g
Calories 100.26 Kcal (420 kJ)
Calories from fat 45.64 Kcal
% Daily Value*
Total Fat 5.07g 22%
Cholesterol 34.18mg 33%
Sodium 334.16mg 40%
Potassium 254.06mg 15%
Total Carbs 2.24g 2%
Sugars 1.3g 15%
Dietary Fiber 0.48g 5%
Protein 12.74g 73%
Vitamin C 0.7mg 3%
Iron 0.4mg 6%
Calcium 8.8mg 3%

* 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

  • 6.7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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