Walnuts provide a tasty crunch on moist, roasted chicken. The sautéed leeks in a light cream sauce compliment the texture and flavour perfectly.
- Prep: 15 min
- Cooking: 25 min
- 4 - 6 oz (175 g) boneless skinless chicken breasts
- 1 cup (250 mL) walnut halves
- 1 cup (250 mL) 35 % cream
- 1 tsp (5 mL) Dijon mustard
- Salt and pepper to taste
- 1 tbsp (15 mL) butter
- 2 leeks, white and light green parts only thinly sliced
- 1 garlic clove minced
- 1 1/2 tbsp (22 mL) chopped fresh sage or 1 1/2 tsp (7 mL) dried sage
- 2 tbsp (30 mL) white wine vinegar
Preheat oven to 375 °F (190 °C). Place chicken on foil-lined rimmed baking sheet.
In food processor, combine walnuts, 2 tbsp (30 mL) of the cream, mustard and 1/4 tsp (1 mL) each salt and pepper; pulse until walnuts are chopped. Press in an even layer on top of chicken breasts.
Roast in preheated oven for about 45 min or until thermometer inserted into the thickest part reads 170 °F (80 °C). Meanwhile, in a large skillet, melt butter over medium heat. Add leeks, garlic and sage; sauté for about 5 min or until leeks are translucent and starting to brown. Add vinegar; stir until evaporated. Stir in remaining cream and bring to a boil; boil, stirring often, for 2 to 3 min or until sauce is reduced and thickened. Stir in salt and pepper to taste. Spoon leeks onto serving plates and top with chicken.
The food processor makes quick work of chopping the nuts. If you don't have one, finely chop the nuts by hand and stir with cream mixture.
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Top 5 Nutrients
|Calcium:||11 % / 121 mg|
|Vitamin B6:||70 %|