Chicken with Walnut Crust and Sautéed Leeks

Dinner

Walnuts provide a tasty crunch on moist, roasted chicken. Sautéed leeks in a light cream sauce complement the texture and flavour perfectly.

  • Total Preparation Time: 68 minutes

Makes 4 servings

Rating: 0 Stars

Ingredients

4 4 Boneless, Skinless Chicken Breasts
1 cup250 mLWalnut Halves
1 cup250 mL35% Cream
1 tsp5 mLDijon Mustard
Salt
Pepper
1 tbsp15 mLGAY LEA - Salted Butter
2 2 Leeks, white and light green parts only, thinly sliced
1 1 Garlic Clove, minced
1 1/2 tbsp22 mLFresh Sage, chopped
2 tbsp30 mLWhite Wine Vinegar
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Instructions

  1. Preheat oven to 375°F (190°C). Place chicken on foil-lined rimmed baking sheet.
  2. In food processor, combine walnuts, 2 tbsp (30 mL) whipping cream, mustard and ¼ tsp (1 mL) each salt and pepper; pulse until walnuts are chopped. Press in an even layer on top of chicken breasts. Bake for about 45 minutes or until the centre of the breast reaches 170°F (77°C).
  3. Meanwhile, in a large skillet, melt butter over medium heat. Add leeks, garlic and sage; sauté for about 5 minutes or until leeks are translucent and starting to brown. Add vinegar; stir until evaporated. Stir in remaining whipping cream and bring to a boil; cook, stirring often, for 2 to 3 minutes or until sauce is reduced and thickened. Stir in ½ tsp (2 mL) salt and 1/8 tsp (0.5 mL) pepper or 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 them by hand and stir with cream mixture.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

4 4 Boneless, Skinless Chicken Breasts
1 cup250 mLWalnut Halves
1 cup250 mL35% Cream
1 tsp5 mLDijon Mustard
Salt
Pepper
1 tbsp15 mLGAY LEA - Salted Butter
2 2 Leeks, white and light green parts only, thinly sliced
1 1 Garlic Clove, minced
1 1/2 tbsp22 mLFresh Sage, chopped
2 tbsp30 mLWhite Wine Vinegar
Add to Shopping List

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