California Walnuts | Essential Food for Health

Servings

4

Prep Time

30 min

Ingredients

• Nonstick cooking spray
• Salt and pepper, to taste
• 4 (1 lb. total) skinless, boneless chicken breast halves
• 1 1/4 lbs. (12-14) small red-skinned "boiling" potatoes or larger red-skinned potatoes cut into 1-inch chunks
• 1/2 lb. mushroom caps, halved, or quartered if large
• 1/4 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1 1/2 tsps cornstarch
• 1/4 cup chopped green onion
• 1 Tbsp chopped fresh rosemary
• 1/2 cup chopped California walnuts, toasted
• Several parsely sprigs or watercress sprigs

Directions

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 1/4 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 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. 
6. Arrange chicken and vegetables on a platter and garnish with parsely or watercress.  Serves 4.