Walnut Chicken Saute

Total Time
1 Hr


Here’s an easy one-dish meal your family will love.

Total Time

Prep Time
30 Mins
Cook Time
30 Mins
Total Time
1 Hr


363 cal
Total Fat
12.5 g
Trans Fat
0 g
Polyunsaturated Fat
8 g
66 mg
104 mg
28 g
Dietary Fiber
4 g
34 g


  • Nonstick cooking spray
  • Salt and pepper, to taste
  • 4 (1 pound total) skinless, boneless chicken breast halves
  • 1 1/4 pounds (12-14) small red-skinned “boiling” potatoes or larger red-skinned potatoes cut into 1-inch chunks
  • 1/2 pound mushroom caps, halved, or quartered if large
  • 1/4 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 1 1/2 teaspoons cornstarch
  • 1/4 cup chopped green onion
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup chopped California walnuts, toasted
  • Several parsley sprigs or watercress sprigs


  1. Boil potatoes in water in a covered saucepan for 7-10 minutes or until barely tender when pierced. Drain well and set aside.
  2. Coat a large skillet with nonstick cooking spray and place over moderate heat. Season the chicken breasts with salt and pepper and brown for about 3 minutes on each side. Remove chicken and set aside.
  3. Add potatoes and mushrooms to skillet and cook, tossing and stirring frequently, for 5-10 minutes, or until vegetables are lightly browned.
  4. 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.
  5. 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.
  6. Arrange chicken and vegetables on a platter and garnish with parsley or watercress.