Chicken breast in walnut cream sauce
Main course
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This recipe for chicken breast in creamy walnut sauce is a real treat! I especially like to make it in the autumn when the walnuts are fresh. The sauce gets a wonderfully smooth consistency thanks to the Parmesan and fresh cream. It goes perfectly with mashed potatoes or just a fresh salad. The dish is not only easy to prepare, but also a real eye-catcher on the plate. An absolute must for all those who like it creamy and nutty! Preparation with the Thermomix® is child's play and saves time.
Ingredients (14 ingredients)
-
412 g grenoble walnuts aop
-
2 c. à s. grated parmesan
-
400 cl thick crème fraîche
-
1 c. à s. olive oil
-
2 pincées salt or fine salt
-
2 pincées mill pepper
-
10 cl vegetable broth
-
570 g chicken breasts
-
60 g flour
-
4 c. à s. olive oil
-
4 pincées salt or fine salt
-
2 pincées mill pepper
-
0.5 bouquet flat parsley
-
5 noix grenoble walnuts aop
Preparation (8 steps)
Prepare and chop the walnuts
Crack 412 g of walnuts and remove the kernels. Roughly chop the walnut kernels. Set aside 5 walnut kernels for decoration.
Chop the parsley
Wash ½ bunch of parsley, shake dry and finely chop the leaves. Set aside in a bowl.
Prepare walnut sauce
Place the chopped walnut kernels (except for the 5 for decoration) together with 2 tbsp grated Parmesan, 1 tbsp olive oil, 400 ml crème fraîche, 2 pinches of salt and 2 pinches of pepper in the mixing bowl and mix for 20 sec./speed 5.
Transfer sauce
Pour the finished walnut sauce from the mixing bowl into a bowl and set aside.
Prepare the chicken breast
Dust 570 g chicken breast fillet with 60 g flour so that it is well covered on all sides.
Fry the chicken breast
Heat 4 tbsp olive oil in a pan over high heat. Fry the floured chicken breast fillets in it for about 10 minutes until golden brown on both sides.
Refine the sauce and simmer the chicken breast in it
Mix the walnut sauce with 100 ml vegetable broth and pour over the fried chicken breast fillets in the pan. Reduce the heat and simmer everything for about 10 minutes.
Serve
Shortly before serving, roughly chop the remaining walnut kernels and sprinkle over the chicken breast fillets together with the chopped parsley. Season with freshly ground pepper and serve immediately.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Julie Simon
3
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Milk (including lactose)
- Nuts: Walnuts
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Cereal crispy chicken
Main dish
Creamy Risotto with Chicken and Lemon
Main course
Lacquered chicken with Worcestershire and soy sauce
Main course
Garlic and Lemon Roasted Chicken
Main course
Sweet orange chicken thighs
Main course
Creamy chicken with curry and cashew nuts
Main dish
Crispy poultry nuggets with gingerbread
Main course
Creamy chicken with coconut milk and spices
Main course