Sautéed Chicken Breasts with Creamy Walnut Sauce

Ingredients

• 6 cups baby spinach fresh
• 0.5 teaspoon pepper black divided freshly ground
• 3 ounce day-old bread white
• 1 teaspoon butter 
• 1 cup chicken broth fat-free low-sodium
• 0.3 cup flat-leaf parsley leaves fresh
• 2 tablespoons flat-leaf parsley fresh chopped
• 2  garlic cloves chopped
• 0.1 teaspoon ground pepper red
• 2 teaspoons juice of lemon fresh
• 1 teaspoon olive oil 
• 0.8 teaspoon salt divided
• 36 ounce chicken breast halves boneless skinless
• 0.3 cup walnuts toasted

Equipment

• food processor
• bowl
• frying pan

Directions

1. Trim crusts from bread. Chop bread; combine bread and broth in a small bowl.
2. Let stand 10 minutes.
3. Combine bread mixture, walnuts, parsley leaves, juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and garlic in a food processor; process until smooth.
4. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper.
5. Heat olive oil and butter in a large nonstick skillet over medium-high heat.
6. Add chicken; cook 7 minutes on each side or until done.
7. Remove chicken from pan; keep warm.
8. Add chicken broth mixture to pan; cook until hot and slightly thickened, scraping pan to loosen browned bits.
9. To serve, place 1 cup spinach on each of 6 plates.
10. Place 1 chicken breast half on each serving; top each with about 2 1/2 tablespoons sauce.
11. Sprinkle 1 teaspoon chopped parsley over each serving.