Sautéed Chicken Breasts with Creamy Walnut Sauce+

6 points

2  (1 1/2-ounce) slices day-old white bread
1  cup fat-free, low-sodium chicken broth
1/3  cup walnuts, toasted
1/4  cup fresh flat-leaf parsley leaves
2  teaspoons fresh lemon juice
3/4  teaspoon salt, divided
1/2  teaspoon freshly 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
6  cups fresh baby spinach
2  tablespoons 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.

Yield: 6 servings

  • Calories: 286
  • Fat: 7.6g
  • Fiber: 2.6g

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