4 (1 pound total) skinless, boneless chicken breast halves
1 1/4 pounds (12-14) small red-skinned “boiling” potatoes or larger red-skinned potatoes cut into 1-inch chunks
1/2 pound mushroom caps, halved, or quartered if large
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
1 1/2 teaspoons cornstarch
1/4 cup chopped green onion
1 tablespoon chopped fresh rosemary
1/2 cup chopped California walnuts, toasted
Several parsley sprigs or watercress sprigs
Preparation
Boil potatoes in water in a covered saucepan for 7-10 minutes or until barely tender when pierced. Drain well and set aside.
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.
Add potatoes and mushrooms to skillet and cook, tossing and stirring frequently, for 5-10 minutes, or until vegetables are lightly browned.
Add wine and 1/4 cup broth to skillet then place chicken breasts on top. Cover and simmer about 5 minutes, or until chicken is cooked through.
Blend cornstarch until smooth with the remaining 1/4 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.
Arrange chicken and vegetables on a platter and garnish with parsley or watercress.
This pasta dish is so simple to prepare, starting with canned chicken and frozen broccoli. Add a light Parmesan cheese sauce and crunchy walnuts to finish the dish!
Tender chicken breast crusted with California walnut panko and parmesan blend, seared and oven baked with California walnut lemon mustard aioli, pickles, and shredded lettuce.
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