- Yields: 4 servings
- Preparation: 68 minutes
- 4 chicken breast, boneless, skinless
- 1 cup (250mL) walnut halves
- 1 cup (250mL) 35% cream
- 1 tsp (5mL) Dijon mustard
- 1 tbsp (15mL) GAY LEA - Salted Butter
- 2 leeks, white and light green parts only, thinly sliced
- 1 garlic clove, minced
- 1 1/2 tbsp (22mL) fresh sage, chopped
- 2 tbsp (30mL) white wine vinegar
- Preheat oven to 375°F (190°C). Place chicken on foil-lined rimmed baking sheet.
- 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).
- 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.