Sautéed Chicken Breasts with Creamy Walnut Sauce

Name: Sautéed Chicken Breasts with Creamy Walnut Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters fresh baby spinach; 1 teaspoons freshly ground black pepper, divided; 85 grams day-old white bread; 1 teaspoon butter; 237 milliliters fat-free, low-sodium chicken broth; 59 milliliters fresh flat-leaf parsley leaves; 2 Tbsps chopped fresh flat-leaf parsley; 2 garlic cloves, chopped; 0 teaspoons ground red pepper; 2 teaspoons fresh lemon juice; 1 teaspoon olive oil; 1 teaspoons salt, divided; 1 kilograms skinless, boneless chicken breast halves; 79 milliliters walnuts, toasted

You can never have too many main course recipes, so give Sautéed Chicken Breasts with Creamy Walnut Sauce If you have salt, flat-leaf parsley leaves, day-old bread, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Trim crusts from bread. Chop bread; combine bread and broth in a small bowl.

Ingredients you will need

Bread

Broth

Equipment you will use

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.

Ingredients you will need

Parsley