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WALNUT CHICKEN SAUTE (Saturday)




Source of Recipe


Marla
WALNUT CHICKEN SAUTE (Saturday)
Makes 4 servings

Preparation time: 15 minutes

Cooking time: less than 30 minutes

1 1/4 pounds small red potatoes cut into 1-inch pieces

1 teaspoon canola oil

4 boneless, skinless chicken breasts (about 1 1/4 pounds)

Salt and pepper to taste

8 ounces mushroom caps, halved or quartered

1/4 cup dry white wine

1/2 cup fat-free chicken broth, divided

1 1/2 teaspoons cornstarch

1/4 cup chopped green onions

1 tablespoon chopped fresh rosemary leaves

1/2 cup chopped toasted walnuts

Parsley sprig for garnish if desired

Cover potatoes with cold water in a medium saucepan; cover pan and bring to a boil. Cook 7 to 10 minutes or until barely tender. Drain well; set aside.

Heat oil in a large nonstick skillet on medium. Season chicken with a little salt and pepper. Brown chicken 3 minutes on each side; remove and set aside. To same skillet, add potatoes and mushrooms and cook, tossing and stirring frequently, 7 to 10 minutes or until they are lightly browned. Add wine and 1/4 cup broth; stir.

Place chicken on top of vegetables. Cover and simmer 5 minutes or until chicken is no longer pink and juices are clear. Add cornstarch to remaining broth and blend until smooth. Add to skillet, along with green onions and rosemary. Push chicken aside and stir and cook 1 minute or until sauce thickens. Stir in walnuts. Arrange chicken and vegetables on a platter and garnish with parsley if desired.

Note: Avoid chicken that has been "enhanced" with "salt," "sodium," "broth" or "brine" as indicated on the label.

Per serving: 403 calories, 40 grams protein, 13 grams fat (28 percent calories from fat), 1.5 grams saturated fat, 30 grams carbohydrate, 82 milligrams cholesterol, 156 milligrams sodium, 5 gram fiber.