Sundried tomato walnut chicken

A closer look

Why this combination works

Sun-dried tomatoes and walnuts make a sauce with concentrated savoury flavour and a nutty body. Cream softens their intensity, while reserved pieces provide a little texture on top. Drain the tomatoes so their packing oil does not overwhelm the sauce.

What you need for sundried tomato walnut chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Sun-dried tomatoes. Sun-dried tomatoes bring concentrated sweetness, acidity and savoury flavour. Drain away excess packing oil so the sauce does not become oily; their chewy pieces add contrast.
• Walnuts. Walnuts bring a rich, earthy flavour and texture. Chopped pieces add crunch; when blended into the sauce, they also help give it body.
• Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
• Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
• Double cream. Double cream adds body and softens sharp or salty flavours. Simmer gently rather than boiling hard, and stir so it combines evenly with the stock.
• Parsley. Parsley adds a fresh, grassy finish that contrasts with the cooked sauce. Stir it in near the end to keep its colour and delicate flavour.

How to make sundried tomato walnut chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Reserve 10 g each of the tomatoes and walnuts for the garnish and roughly chop them. Blend the remaining tomatoes and walnuts with the garlic and stock until fairly smooth. Pour into the searing pan and simmer for 4 minutes. Add cream and stir over low heat.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Finish with the parsley and reserved chopped tomatoes and walnuts. Rest for 3 minutes off the heat, then serve with tagliatelle and steamed spinach.