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–+ servings

Walnut-Herb Crusted Chicken with Apple Cider Pan Sauce

A comforting dish featuring juicy chicken coated in a crunchy walnut crust, paired with a velvety apple cider sauce, perfect for cozy dinners or festive gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds chicken tenderloins or chicken breast cutlets Tenderloins or cutlets can be used interchangeably.
  • to taste Salt and ground black pepper
  • 2 cups walnuts
  • 1/4 cup fresh sage leaves
  • 1/4 cup fresh thyme leaves Can substitute with rosemary if needed.
  • 1 clove garlic
  • 1 cup all-purpose flour
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, cut into small pieces
For the Apple Cider Sauce
  • 1 small onion, roughly chopped
  • 1/2 tablespoon all-purpose flour
  • 2 cups apple cider
  • 1 cup low-sodium chicken broth
  • 1 leaf bay leaf
  • to taste Salt and black pepper
  • 1 teaspoon apple cider vinegar

Method
 

Preparation
  1. Place the walnuts, sage, thyme, and garlic in a food processor. Pulse until the mixture is coarse and crumbly.
  2. Transfer the walnut mixture to a shallow dish and add the flour, mixing until combined.
  3. Pat the chicken dry and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then coat with the walnut mixture.
  4. Cover and refrigerate the coated chicken for at least 1 hour.
Cooking
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, heat the remaining olive oil and butter over medium-high heat. Sear the chicken until golden brown on all sides.
  3. Transfer the chicken to a greased baking dish and bake for 15-20 minutes or until the internal temperature reaches 165°F.
  4. Loosely cover the chicken with foil and let it rest.
  5. In the same skillet, add the chopped onion to the drippings and sauté until softened.
  6. Sprinkle in the flour, stirring until lightly golden. Gradually whisk in the apple cider and chicken broth.
  7. Season with salt and pepper, then add the bay leaf and apple cider vinegar. Simmer, stirring occasionally, until thickened.
  8. Remove the bay leaf, and strain the sauce if desired.
Serving
  1. Slice the chicken and spoon the apple cider pan sauce over it. Serve immediately.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 25gProtein: 38gFat: 20gSaturated Fat: 8gSodium: 350mgFiber: 3gSugar: 8g

Notes

Serve with roasted vegetables, quinoa pilaf or creamy mashed potatoes. Store leftovers in an airtight container for up to 3 days.

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