Poulet aux Noix with Herbed Cream Sauce

Ingredients

• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 1 cup (120g) walnuts, finely ground 1 cup (120g) walnuts, finely ground
• 1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh chives, chopped 1 tablespoon fresh chives, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon butter 1 tablespoon butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 12g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the finely ground walnuts, breadcrumbs, parsley, thyme, chives, salt, and pepper.
2. 2.
   Season the chicken breasts with salt and pepper on both sides.
3. 3.
   Dip each chicken breast into the walnut mixture, pressing gently to adhere the coating evenly.
4. 4.
   Heat olive oil in a large skillet over medium heat.
5. 5.
   Add the coated chicken breasts to the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through.
6. 6.
   Remove the chicken from the skillet and set aside.
7. 7.
   In the same skillet, melt the butter over medium heat.
8. 8.
   Add the heavy cream and Dijon mustard, stirring well to combine.
9. 9.
   Cook the sauce for 2-3 minutes, or until slightly thickened.
10. 10.
    Return the chicken breasts to the skillet and simmer for an additional 2-3 minutes, allowing the flavors to meld together.
11. 11.
    Serve the Poulet aux Noix with the herbed cream sauce drizzled over the top.

Treat your ingredients with care...

• Walnuts — Make sure to finely grind the walnuts to achieve a smooth and even coating for the chicken. Avoid over-processing, as it may result in walnut butter instead.

Tips & Tricks

• For a healthier version, you can bake the chicken breasts instead of pan-frying them. Simply place them on a baking sheet lined with parchment paper and bake at 200°C (400°F) for approximately 20-25 minutes, or until cooked through.
• If you prefer a more pronounced herb flavor, you can add a teaspoon of dried herbs to the walnut coating mixture.
• To make the dish more visually appealing, garnish with additional fresh herbs before serving.
• Serve the Poulet aux Noix with a side of roasted vegetables or a fresh green salad to complete the meal.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a skillet or in the oven to maintain the crispy texture of the walnut crust.

Serving advice

Serve the Poulet aux Noix with a generous drizzle of the herbed cream sauce. Accompany it with a side of roasted potatoes or steamed rice to soak up the delicious flavors.

Presentation advice

Arrange the golden-brown chicken breasts on a platter and pour the creamy herbed sauce over them. Garnish with a sprig of fresh thyme or parsley for an elegant touch. Serve with the suggested side dishes and enjoy the visual appeal of this French culinary masterpiece.