Sautéed Chicken Breasts with Creamy Walnut Sauce

Ingredients

• 2 tablespoons chopped fresh flat-leaf parsley
• 2 garlic cloves, chopped
• ¹/₃ cup walnuts, toasted
• 2 teaspoons fresh lemon juice
• ½ teaspoon freshly ground black pepper, divided
• 1 teaspoon butter
• 1 teaspoon olive oil
• + 7 more ingredients
• • 1 cup fat-free, low-sodium chicken broth
  • ¼ cup fresh flat-leaf parsley leaves
  • ¾ teaspoon salt, divided
  • ¹/₈ teaspoon ground red pepper
  • 2 (1 1/2-ounce) slices day-old white bread
  • 6 (6-ounce) skinless, boneless chicken breast halves
  • 6 cups fresh baby spinach

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. Sprinkle chicken with remaining...

View full recipe at My Recipes