A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
White Gull Inn Chicken Walnut
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- #31978
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons paprika
2 boneless skinless chicken breasts, cut in halves
2 tablespoons butter
2 teaspoons minced shallots
1 cup finely chopped walnuts
1 1/2 cup chicken broth
1/2 cup whipping cream
2 cups fresh spinach leaves
2 tablespoons balsamic vinegar
directions
Combine flour with salt, pepper, garlic powder and paprika. Dredge chicken fillets in the mixture, then immediately saute in hot butter until browned on both sides, about 2 minutes per side.
Add shallots and walnuts and let brown slightly, about 30 seconds. Add broth and reduce heat. Simmer uncovered until sauce thickens and chicken is completely cooked, about 15 minutes.
Add cream and swirl the pan to combine the liquids and juices. Continue to simmer over low heat until thickened to desired consistency.
Dip the fresh spinach into the vinegar. Shake off excess. Divide spinach between two servings plates. Top with sauce covered chicken.
Recipe Source: White Gull Inn, Fish Creek, WI
added by
gennyblake
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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