Gay Lea Recipes - Chicken with Walnut Crust and Sauteed Leeks (Delicious Dinner)

Chicken with Walnut Crust and Sauteed Leeks

(Delicious Dinner)

Preparation time: 15 Minutes

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

Chicken with Walnut Crust and Sauteed Leeks

Ingredients:

4 boneless skinless chicken breasts (each about 6 oz/175 g)

1 cup walnut halves 250 mL

1 cup 35% whipping cream, divided 250 mL

1 tsp Dijon mustard 5 mL

salt and pepper

1 tbsp butter 15 mL

2 leeks, white and light green parts only, thinly sliced

1 clove garlic, minced

1-1/2 tbsp chopped fresh sage 22 mL

2 tbsp white wine vinegar 30 mL

Instructions:

Preheat oven to 375F (190C). Place chicken on foil-lined rimmed baking sheet.

In food processor, combine walnuts, 2 tbsp (30mL) of the whipping cream, mustard and 1/4 tsp (1 mL) each salt and pepper; pulse until walnuts are chopped. Press in an even layer on top of chicken breasts. Roast in preheated oven for about 45 minutes or until thermometer inserted into the thickest part reads 170F (77C).

Meanwhile, in a large skillet, melt butter over medium heat. Add leeks, garlic and sage; saute 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; boil; stirring often, for 2 to 3 minutes or until sauce is reduced and thickened. Stir in 1/2 tsp (2 mL) salt and 1/8 tsp (0.5mL) pepper, or to taste. Spoon leeks onto serving plates and top with chicken.

Tip:

The food processor makes quick work of chopping the nuts. If you don't have one, finely chop the nuts by hand and stir with cream mixture.

Credit: Dairy Farmers of Canada (www.dairygoodness.ca)