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Source: Fabulous Food Associations

Walnut Chicken Sauté
Serve a loaf of crunchy bread with this dish and you're all set.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 26 minutes
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1 1/4 pounds (12-14 small) red-skinned boiling potatoes, or larger red-skinned potatoes, cut into 1-inch chunks
Non-stick cooking spray
salt, to taste
fresh ground black pepper, to taste
4 (1-pound total) boneless skinless chicken breasts, halved
1/2 pound mushrooms, halved, or quartered if large
1/4 cup dry white wine
1/2 cup chicken broth
1 1/2 teaspoons cornstarch
1/4 cup chopped green onion
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
1/2 cup walnuts, chopped, toasted if desired
several sprigs parsley, or watercress (optional)

Boil potatoes in water to cover for 7-10 minutes, or until barely tender when pierced. Drain well and set aside.

Coat a large skillet with no-stick cooking spray and place over moderate heat. Season chicken breasts with salt and pepper and brown 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.

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Source: Fabulous Food Associations
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