Sautéed Chicken Breasts with Creamy Walnut Sauce
- 2 slices White Bread (day-old)
- 1 cup Fat-free Low-sodium Chicken Broth
- 1/3 cup walnuts (toasted)
- 1/4 cup fresh flat-leaf parsley leaves
- 2 tsp fresh lemon juice
- 3/4 tsp salt (divided)
- 1/2 tsp freshly ground black pepper (divided)
- 1/8 tsp ground red pepper
- 2 garlic cloves (chopped)
- 6 6- ounce Skinless Boneless Chicken Breast Halves
- 1 tsp olive oil
- 1 tsp butter
- 6 cups Spinach Leaves (Whole, baby)
- 2 Tbs chopped fresh flat-leaf parsley
- 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 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper.
- 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.
- 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.
