Chicken in Turkish Walnut Sauce - Daily Mediterranean Diet

Pureeing pieces of bread with toasted walnuts and broth ensures a lush and creamy Turkish sauce for chicken.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Pound thicker ends of chicken breasts between 2 sheets of plastic wrap to uniform ½-inch thickness. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Place chicken in skillet and cook until golden brown on first side, about 4 minutes. Flip chicken, add broth, and bring to simmer. Reduce heat to medium-low, cover, and cook until chicken registers 160 degrees, about 8 minutes.

Step 2

2. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks. Transfer chicken to large bowl and set aside. Strain and reserve broth, discarding white foam.

Step 3

3. Wipe skillet clean with paper towels. Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add onion and ½ teaspoon salt and cook until softened, about 5 minutes. Stir in paprika, garlic, and cayenne and cook until fragrant, about 30 seconds.

Step 4

4. Process onion mixture, bread, walnuts, and 2½ cups reserved broth in food processor until smooth, about 20 seconds, scraping down sides of bowl as needed. Adjust sauce consistency with remaining reserved broth as needed. (Sauce should be slightly thicker than heavy cream.) Add sauce to chicken and toss to coat. Season with salt and pepper to taste. Transfer chicken to serving platter, sprinkle with parsley, and drizzle with extra oil. Serve

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