Walnut Chicken with Mushrooms in Creamy Mustard Sauce
Indulge in the rich, nutty flavors of Walnut Chicken with Mushrooms in Creamy Mustard Sauce, a dish that masterfully blends crunch and creaminess. Tender chicken breasts are coated in a golden crust of walnuts, breadcrumbs, and Parmesan, then baked to perfection for an irresistible texture. The savory stars of the sauce—sautéed cremini mushrooms, garlic, and Dijon mustard—combine with heavy cream to create a velvety, flavor-packed topping. Perfect for an elegant dinner, this recipe is both comforting and refined. Pair it with roasted vegetables or fluffy mashed potatoes for a meal that’s as impressive as it is satisfying. Sure to become a family favorite, this dish is ideal for weeknight indulgence or special gatherings. Keywords: walnut chicken, creamy mustard sauce, sautéed mushrooms, easy dinner recipe, flavorful chicken recipe.
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Ingredients
- 4 pieces chicken breasts
- 0.5 cups walnuts
- 0.5 cups breadcrumbs
- 0.25 cups parmesan cheese, grated
- 1 large egg
- 0.25 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 0.75 cups chicken stock
- 0.5 cups heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a food processor, pulse the walnuts until they are finely chopped, but not powdery.
Step 3
In a shallow dish, combine the chopped walnuts, breadcrumbs, parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.
Step 4
In another shallow dish, beat the egg. In a third shallow dish, place the flour.
Step 5
Season the chicken breasts with the remaining salt and pepper. Lightly dredge each chicken breast in the flour, shake off the excess, dip in the beaten egg, and then coat in the walnut mixture. Press gently to ensure the coating adheres.
Step 6
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the coated chicken breasts and cook for 2-3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Step 7
While the chicken bakes, prepare the sauce. In a separate large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden and their liquid has evaporated.
Step 8
Stir in the minced garlic and cook for 1 minute until fragrant.
Step 9
Pour in the chicken stock and scrape the bottom of the skillet to deglaze. Let the stock simmer for 3-4 minutes to reduce slightly.
Step 10
Lower the heat to medium-low and stir in the heavy cream and Dijon mustard. Cook for another 2-3 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
Step 11
Remove the chicken from the oven and let it rest for 2-3 minutes.
Step 12
Serve the chicken with the creamy mustard sauce spooned over the top. Garnish with fresh parsley. Pair with your favorite sides, such as roasted vegetables or mashed potatoes, for a complete meal.
Nutrition Facts
| Serving size | (1648.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3194.5 |
| Total Fat 196.2g | 0% |
| Saturated Fat 61.7g | 0% |
| Polyunsaturated Fat 34.3g | |
| Cholesterol 1009.5mg | 0% |
| Sodium 5010.6mg | 0% |
| Total Carbohydrate 84.4g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 11.0g | |
| Protein 265.8g | 0% |
| Vitamin D 76.4IU | 0% |
| Calcium 461.0mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 1204.9mg | 0% |
Source of Calories