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Walnut Chicken Saute

From: Walnut Marketing Board

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Serves 4


Here's an easy one-dish meal your family will love.


  • Nonstick cooking spray
  • Salt and pepper, to taste
  • 4 (1 lb. total) skinless, boneless chicken breast halves
  • 1 ¼ lbs. (12-14) small red-skinned "boiling"potatoes or larger red-skinned potatoes cut into 1-inch chunks
  • ½ lb. mushroom caps, halved, or quartered if large
  • ¼ cup dry white wine
  • ½ cup low-sodium chicken broth
  • 1 ½ tsps cornstarch
  • ¼ cup chopped green onion
  • 1 Tbsp chopped fresh rosemary
  • ½ cup chopped California walnuts, toasted
  • Several parsely sprigs or watercress sprigs


  1. Boil potatoes in water in a covered saucepan for 7-10 minutes or until barely tender when pierced. Drain well and set aside.
  2. Coat a large skillet with nonstick cooking spray and place over moderate heat. Season the chicken breasts with salt and pepper and brown for about 3 minutes on each side. Remove chicken and set aside.
  3. Add potatoes and mushrooms to skillet and cook, tossing and stirring frequently, for 5-10 minutes, or until vegetables are lightly browned.
  4. Add wine and ¼ cup broth to skillet then place chicken breasts on top. Cover and simmer about 5 minutes, or until chicken is cooked through.
  5. Blend cornstarch until smooth with the remaining ¼ cup broth. Add to pan along with green onion and rosemary and stir about 1 minute, until sauce thickens. Stir in walnuts then season to taste with salt and pepper.
  6. Arrange chicken and vegetables on a platter and garnish with parsely or watercress. Serves 4.

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