Chicken with Sage and Walnuts
Elevate your weeknight dinner game with this luxurious yet simple Chicken with Sage and Walnuts recipe. Juicy, golden-seared chicken breasts are smothered in a rich, velvety sauce made with garlic, chicken broth, heavy cream, and a touch of bright lemon juice. Fresh sage leaves, sautéed until perfectly crisp, lend an earthy aroma, while toasted walnuts add a delightfully nutty crunch. This dish is a harmonious balance of creamy, savory, and zesty flavors, complemented by easy-to-master techniques like deglazing the pan to capture every layer of flavor. Ready in just 40 minutes, this recipe is perfect for impressing guests or treating your family to a gourmet meal. Serve it with a side of roasted vegetables or buttery mashed potatoes, and watch as this standout dish becomes a household favorite. Keywords: chicken with sage, creamy walnut sauce, quick gourmet chicken recipe.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 12 leaves Fresh sage leaves
- 1 cup Walnuts, roughly chopped
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Flour (for dredging)
- 1 tablespoon Lemon juice
Instructions
Prepare the chicken by seasoning the breasts with salt and pepper on both sides. Dredge them lightly in flour, shaking off any excess.
Heat a large skillet over medium heat and add 1 tablespoon of butter and the olive oil.
Once the butter melts, add the chicken breasts to the skillet. Cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining butter and toss in the sage leaves. Sauté for 1 minute until fragrant and slightly crisp. Remove the sage leaves and set them aside for garnish.
Add the minced garlic to the skillet and sauté for 30 seconds, being careful not to burn it.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and lift any browned bits. Let it simmer for 2 minutes.
Stir in the heavy cream and lemon juice, and let the sauce simmer for another 3 minutes until slightly thickened.
Return the chicken to the skillet, spooning the sauce over the top. Let it heat for 2-3 minutes to infuse the flavors.
In a small separate pan, toast the walnuts over medium heat for 2-3 minutes until fragrant.
To serve, plate the chicken and top with the toasted walnuts and crispy sage leaves. Drizzle any remaining sauce from the skillet over the chicken.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.4 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 679 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
