Walnut Chicken with Lime Sauce Recipe
Make your summers better with this walnut crusted chicken topped with delicate citrusy lime sauce. The outer crust of the walnuts protects the chicken which remains juicy even after baking for so long. Play with the recipe by replacing walnuts with almonds or pecans.
Preparation time: 10 minutes
Cooking time: 50 minutes
4 skinless and boneless chicken breasts
1 egg (beaten)
½ teaspoon garlic powder
Salt to taste
1 cup chicken broth (homemade, low sodium is preferred)
1 teaspoon lime zest
3 tablespoons of lime juice (freshly squeezed)
½ cup heavy cream (fat free is preferred)
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
1 cup finely chopped walnuts
Preheat the oven to 350 degrees F. Line a baking sheet with foil and coat with cooking spray.
Rinse chicken breasts with water; pat dry with paper towels. Trim off the visible fat (if there is any). Season it with ½ teaspoon pepper and salt.
Crack an egg in a medium bowl; whisk for 30 seconds till smooth. Take finely chopped walnuts in a large bowl; working with one at a time, dip chicken breasts in the egg; let excess drip off the chicken; now dredge the piece in finely chopped walnuts.
Lightly press the mixture into pieces using back side of a wooden spatula and make sure to coat on all sides; repeat the process for remaining breasts.
Arrange walnut coated chicken breasts on the prepared baking sheet; bake at 350 degrees F for 45-50 minutes until chicken cooks completely.
In the meantime add 1 cup of chicken broth to a saucepan over medium – high flame; season with ½ teaspoon garlic powder, 1 teaspoon thyme leaves, salt and remaining black pepper; stir once; let the broth reduce to ¾ cup over medium heat. Adjust heat to low; while stirring constantly add ½ cup of heavy cream to broth; continue stirring until sauce gets desired consistency. Off the heat; sprinkle 1 teaspoon lime zest and 3 tablespoons of lime juice over the sauce; stir to combine.
Take the tray out of oven when chicken is done; transfer to a serving platter; pour creamy lime sauce over the crusty walnut chicken breast; use a tablespoon of thinly sliced fresh parsley leaves to make it more presentable; serve hot with mashed potatoes, accompanied by a spinach salad.
Notes & Tips
Sprinkle 2 tablespoons of melted butter over chicken breasts before baking to keep it moist.
Mix spices and herbs in egg mixture and before dipping the breasts if needed.
Instead of baking it as a whole breast cut into tenders.
Any part of the chicken can be used for this recipe.
Use corn starch or all-purpose flour to thicken the sauce instead of heavy cream.
Increase quantities of lime zest and lime juice if you are a fan of citrusy flavored sauce.