Butter-Sauteed Chicken Breasts in a Creamy Walnut Cilantro Sauce

By cirql8or

Grilled asparagus and roasted red potatoes make a nice accompaniment.

Ingredients

• 1 cup shelled walnuts, finely chopped
• 1/4 tsp. salt
• 1/2 tsp. hot paprika
• 2 large cloves garlic, peeled and halved
• 3 Tbsp. olive oil
• 1/4 cup sun-dried tomatoes
• 1 packed cup chopped cilantro
• Juice of one lemon, or more to taste
• 1/2 cup half & half
• 4 chicken breasts (pound flat)
• 1 cup flour on a plate
• 2-3 Tbsp clarified butter (see recipe)

Preparation

Step 1

In a food processor, grind walnuts with salt and paprika. After walnuts exude their oil and the mixture is pasty, scrape into a small bowl. Crush garlic with a pinch of salt. Heat oil in a skillet over medium-low heat. Add garlic, tomatoes, and cilantro. Cook, stirring, until oil just begins to sizzle (maybe 2-3 minutes). Add to the walnuts along with the lemon juice and half & half.

Heat frying pan to high with butter. Salt and pepper chicken, dredge in flour, shake off excess, and when the pan is very hot, but not burning, place the chicken in saute for one minute on one side, turn, and saute for another minute. The meat is done when just springy to the touch.

Remove chicken to hot plate and pour sauce over chicken.