I’ve been up since 5am – way too excited for my bridal shower today…
What a perfect time to (finally!) update my blog!
I actually made this dish a few weeks ago, but never posted about it. It’s amazing how quickly the days fly by when you’re trying to plan a wedding! It’s less than 2 months away now – I’m beyond excited, but a little stressed out by my list of still-to-do’s.
Stas didn’t like this dish. I’ve mentioned before that he generally doesn’t like sauces, and this time was no exception. He ended up scraping it all off, much to my dismay!
I loved it, though! It was filling, yet light. Since the sauce is bread-thickened, it tastes and feels a lot more fattening than it really is (it tastes cream-thickened).
You could also use this sauce as a pasta sauce, to change this into a vegetarian dish!
Sauteed Chicken Breasts with Creamy Walnut Sauce
from Cooking Light, May 2006
- 2 (1 1/2 ounce) slices day-old white bread
- 1 cup fat-free low-sodium chicken broth
- 1 /3 cup walnuts, toasted (the toasting is optional)
- 1/4 cup flat-leaf parsley leaves
- 2 teaspoons fresh lemon juice
- 3/4 teaspoons salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/8 teaspoon ground red pepper
- 2 garlic cloves, chopped
- 6 (6-ounce) skinless, boneless chicken breast halves
- 1 teaspoon olive oil
- 1 teaspoon butter
- parsley, to garnish
1. Remove crusts from bread. Chop bread and combine it with the broth in a small bowl; let stand for 10 minutes.
Combine bread mixture, walnuts, parsley leaves, lemon 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 1/4 teaspoon black pepper.
3. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken; cook 7 minutes on each side, or until done. Remove chicken from pan; keep warm.
4. Add chicken broth mixture to pan; cook until hot and slightly thickened, scraping pan with a wooden spoon (don’t use metal – you’ll ruin the pan!) to loosen browned bits.
5. To serve, plate the chicken breast and top each with about 2 1/2 tablespoons sauce. Sprinkle with chopped parsley.
(1 serving = 6 Weight Watchers points)