WALNUT CHICKEN WITH MUSHROOMS IN CREAMY MUSTARD SAUCE

Walnut Chicken With Mushrooms in Creamy Mustard Sauce image

This is a recipe I came up with after trying several mustard sauces. I added walnuts to enhance the chicken flavor, and I added garlic to the mustard sauce for a bit of added flavor. I actually prefer this with more walnuts than is listed below. But the amount listed below is what is preferred by most people for whom I've made this particular dish. I hope you like it.

Provided by Northwestgal

Time 1h10m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breasts
1 cup low sodium chicken broth, divided
1/2 cup finely chopped walnuts, divided
4 teaspoons minced garlic, divided
2 teaspoons basil or 2 teaspoons other herbs
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
8 ounces sliced mushrooms
1 tablespoon butter
1 tablespoon Dijon mustard
1/2-1 cup light cream
1 green onions, chopped or 1 scallion

Steps:

Mix together 1/2 cup of the chicken broth. 1/4 cup of the chopped walnuts, and 2 teaspoons minced garlic. Pour it in an 8x8 or 9x9 baking dish.
Arrange chicken pieces in the the baking pan, turning to be sure all pieces are well coated with the nutty broth sauce. Season both sides of the chicken breasts with basil, salt and pepper. Place the pan in the refrigerator to marinate for about 1 hour. (If you're running short on time, it's OK to skip the 1-hour refrigeration step; just be sure the chicken is well coated on all sides with the nutty broth sauce.).
Bake chicken breasts in the nutty broth sauce for about 30-45 minutes at 375 degrees, or until juice runs clear in the chicken.
When chicken is about half done (about 15-20 minutes into the roasting time), saute the remaining 1/4 cup walnuts and remaining 1/2 cup broth in a skillet over medium heat for about 3-4 minutes. Add the sliced mushrooms, and stir, continuing to saute until the mushrooms are tender.
In separate skillet, saute the remaining 2 teaspoons garlic in the butter for about 2 minutes over medium-low heat. Add the Dijon mustard and stir well. Add the cream and continue cooking, stirring constantly, until the sauce just begins to thicken.
Pour the mustard sauce over the chicken breasts. Top with the nutty mushroom mixture.
Sprinkle chopped green onions (scallions) over the top, if desired.
NOTE: When I use extra thick chicken breasts, so they cook more thoroughly I cut a slit about 1 inch in depth in the side of each breast (to make a pocket) before placing it in the oven. I also chop the mushrooms (rather than just leave them sliced). Then, Step #6 would be to spoon the nutty mushroom mixture inside the pockets after the chicken breasts are fully cooked. Then pour sauce over the stuffed, cooked chicken breasts and top with chopped green onions. You might want to do this too, if the chicken breats are rather thick.

Nutrition Facts : Calories 340.8, Fat 20.4, SaturatedFat 6.9, Cholesterol 95.9, Sodium 755, Carbohydrate 7.5, Fiber 2, Sugar 1.7, Protein 33.7