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:
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.