Black Walnut-Encrusted Chicken Breasts with Peach Sauce – Do More With Less

Gourmet cooking doesn’t have to entail hours of cooking with a list of ingredients longer than your normal grocery list. Create meals bursting with complex flavors that will please every food snob in your life, easily.

There’s not a person out there who wouldn’t appreciate saving time while cooking. C’mon, jump on this bandwagon with me and make a dinner including Black Walnut-Encrusted Chicken Breasts with Peach Sauce over a bed of baby spinach.

This is the easiest recipe, I promise you. There are so few ingredients, and the trick is that the peach mixture is used twice: once to dredge the chicken before rolling in the walnuts, and then cooked down to become the peach sauce.

The ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups black walnuts, finely chopped
• 1/4 cup flour (just to combine with the nuts)
• 1/3 cup peach preserves (I’d use the all-fruit kind; no need to add sugar)
• 2 tablespoons honey
• 1/2 tablespoon mustard
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1 dash salt and white pepper
• baby spinach for serving

Served on a bed of baby spinach? That’s all me, but there are plenty of reasons to do it this way. You don’t have to make a separate veggie side dish or salad, and the peach sauce will nicely dress the spinach. Win-win!

I know what you’re thinking… where’s the starch? Yeah, I was kind of thinking it too, but you honestly don’t need it. You’ve got all the calories from the nuts and the sauce is a bit starchy, so I’m betting this will stick by you more than you expect.

Clacked by Debbie McDuffee
on Feb 15, 2009 @ 01:00 EST5EDT