Ingredients

The following ingredients have 4 Servings
  • 2 cups Walnuts
  • 2 thin cut Chicken Breasts
  • 1 Egg
  • 1 1/2 tablespoons Butter
  • 2 teaspoons Flour
  • 3/4 cup 2% Milk
  • 3 tablespoons Mustard
  • Served with:
  • Spinach
  • Butternut Squash
  • Dried Cranberries
  • Sautéed Mushrooms

Instruction

  • Heat the oven to 350 degrees. Begin by placing the walnuts in a blender and blend on the chop setting until the walnuts are evenly crumbled into small pieces.
  • Pour the crumbled walnuts into a shallow bowl, and crack the egg into another. Use a fork to beat the egg.
  • Dredge the chicken in the walnuts, lightly pressing the nuts into the chicken to help them stick. Then dredge in the egg, and dunk in the walnuts again.
  • Melt 1/2 tablespoon of butter in a skillet over medium heat. Add the chicken and cook for 3-4 minutes until the nuts have browned. Then flip the chicken, add the butter and cook for another 3-4 minutes.
  • Place the chicken on a baking sheet and bake for 10 minutes while to prepare the sauce.
  • Prepare the sauce by melting the remaining butter in a saucepan over medium heat. Whisk in the flour, and let the butter and flour mixture cook for 1 minute while whisking.
  • Add the milk and whisk it into the flour mixture. Bring to a slow and steady boil, and let boil for 1 minute while whisking constantly. Then add the mustard and stir until incorporated into the sauce.
  • I also sautéed some mushrooms and roasted diced butternut squash. I filled bowls with spinach, topped it with the mushrooms, the squash, and some dried cranberries. Then I added the chicken and poured the sauce over.