Sautéed Chicken Breasts with Creamy Walnut Sauce

Sautéed Chicken Breasts with Creamy Walnut Sauce
Photo by Jan Smith

Ingredients

  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 (1 1/2-ounce) slices day-old white bread
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 6 (6-ounce) skinless, boneless chicken breast halves
  • 2 garlic cloves, chopped
  • ¾ teaspoon salt, divided
  • + 21 more ingredients
    • 1 teaspoon olive oil
    • 1 teaspoon olive oil
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1/3 cup walnuts, toasted
    • 6 (6-ounce) skinless, boneless chicken breast halves
    • ½ teaspoon freshly ground black pepper, divided
    • 6 cups fresh baby spinach
    • 6 cups fresh baby spinach
    • 2 (1 1/2-ounce) slices day-old white bread
    • 1/8 teaspoon ground red pepper
    • 1 cup fat-free, low-sodium chicken broth
    • 1/8 teaspoon ground red pepper
    • ¾ teaspoon salt, divided
    • 1 cup fat-free, low-sodium chicken broth
    • 2 garlic cloves, chopped
    • ½ teaspoon freshly ground black pepper, divided
    • 1/3 cup walnuts, toasted
    • ¼ cup fresh flat-leaf parsley leaves
    • ¼ cup fresh flat-leaf parsley leaves
    • 1 teaspoon butter
    • 1 teaspoon butter

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

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