Chicken Breasts with Walnut Sauce
- Active Time 15m
- Total Time 35m
Makes 4 servings
- 4 chicken breast halves, bone in, skin on
- Salt and freshly ground black pepper
- 1/4 cup flour
- 1/4 cup olive oil
- 1/2 cup chopped onions
- 2 tablespoons balsamic vinegar
- 2 tablespoons Port wine, Scotch whiskey, Cognac or fresh lemon juice
- 1/2 cup white wine
- 3/4 cup chicken stock
- 1/3 cup heavy cream
- 1 teaspoon cornstarch
- 1 tablespoon water
- 3/4 cup chopped walnuts
Preheat the oven to 400 degrees F. Season the chicken with salt and pepper to taste, and dip all sides of each breast in the flour. Shake off any excess flour.
In a large skillet, heat the olive oil. When the oil is hot, add the chicken, skin side down, and cook over medium-high heat, for about 4 minutes on each side to brown. Transfer the chicken to a baking dish and bake for 20 to 25 minutes or until cooked through.
TO MAKE THE SAUCE: Discard all but 2 tablespoons of the oil from the skillet in which the chicken was cooked. Heat the oil in the skillet and cook the onions, over low heat, for about 5 minutes or until soft.
When the onions are tender, add the vinegar, Port and white wine and boil the liquid down until only half remains. Add the chicken stock and heavy cream and bring to a simmer. Reduce the sauce to thicken it slightly.
Dissolve the cornstarch in the water and add it to the sauce. Bring the liquid to a boil and simmer over low heat for a minute. Season the sauce with salt and pepper to taste and remove it from the heat. When the chicken is done, bring the sauce back to a simmer, but do not boil. Stir the walnuts into the sauce and spoon it over the chicken. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
673 calories; 38g total fat; 164mg cholesterol; 200mg sodium; 15g carbohydrates; 2g fiber; 60g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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