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Sautéed Chicken Breasts with Creamy Walnut Sauce

Servings 6
Calories 273 kcal
Author Domenica Marchetti

Ingredients

  • 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

Instructions

  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.