Walnut Chicken With Mushrooms In Creamy Mustard Sau

Name: Walnut Chicken With Mushrooms In Creamy Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 1 cup low sodium chicken broth, divided; 1/2 cup finely chopped walnuts, divided; 4 teaspoons minced garlic, divided; 2 teaspoons basil or 2 teaspoons other herbs; 1 teaspoon salt (to taste); 1 teaspoon pepper (to taste); 8 ounces sliced mushrooms; 1 tablespoon butter; 1 tablespoon Dijon mustard; 1/2 - 1 cup light cream; 1 green onions, chopped or 1 scallion

Servings: persons

4 boneless skinless chicken breasts
1 cup low sodium chicken broth, divided
1/2 cup finely chopped walnuts, divided
4 teaspoons minced garlic, divided
2 teaspoons basil or 2 teaspoons other herbs
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
8 ounces sliced mushrooms
1 tablespoon butter
1 tablespoon Dijon mustard
1/2 - 1 cup light cream
1 green onions, chopped or 1 scallion

1
Mix together 1/2 cup of the chicken broth. 1/4 cup of the chopped walnuts, and 2 teaspoons minced garlic. Pour it in an 8x8 or 9x9 baking dish.
2
Arrange chicken pieces in the the baking pan, turning to be sure all pieces are well coated with the nutty broth sauce. Season both sides of the chicken breasts with basil, salt and pepper. Place the pan in the refrigerator to marinate for about 1 hour. (If you're running short on time, it's OK to skip the 1-hour refrigeration step; just be sure the chicken is well coated on all sides with the nutty broth sauce.).
3
Bake chicken breasts in the nutty broth sauce for about 30-45 minutes at 375 degrees, or until juice runs clear in the chicken.
4
When chicken is about half done (about 15-20 minutes into the roasting time), saute the remaining 1/4 cup walnuts and remaining 1/2 cup broth in a skillet over medium heat for about 3-4 minutes. Add the sliced mushrooms, and stir, continuing to saute until the mushrooms are tender.
5
In separate skillet, saute the remaining 2 teaspoons garlic in the butter for about 2 minutes over medium-low heat. Add the Dijon mustard and stir well. Add the cream and continue cooking, stirring constantly, until the sauce just begins to thicken.
6
Pour the mustard sauce over the chicken breasts. Top with the nutty mushroom mixture.
7
Sprinkle chopped green onions (scallions) over the top, if desired.
8
NOTE: When I use extra thick chicken breasts, so they cook more thoroughly I cut a slit about 1 inch in depth in the side of each breast (to make a pocket) before placing it in the oven. I also chop the mushrooms (rather than just leave them sliced). Then, Step #6 would be to spoon the nutty mushroom mixture inside the pockets after the chicken breasts are fully cooked. Then pour sauce over the stuffed, cooked chicken breasts and top with chopped green onions. You might want to do this too, if the chicken breats are rather thick.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 1 cup low sodium chicken broth, divided, 1/2 cup finely chopped walnuts, divided, 4 teaspoons minced garlic, divided, and more.

Yes, Walnut Chicken With Mushrooms In Creamy Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Walnut Chicken With Mushrooms In Creamy Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions