Walnut Chicken With Mushrooms in Creamy Mustard Sauce

READY IN: 1hr 10mins
Recipe by NorthwestGal

This is a recipe I came up with after trying several mustard sauces. I added walnuts to enhance the chicken flavor, and I added garlic to the mustard sauce for a bit of added flavor. I actually prefer this with more walnuts than is listed below. But the amount listed below is what is preferred by most people for whom I've made this particular dish. I hope you like it.

Top Review by bluemoon downunder

WOW, NorthwestGal, we LOVED this recipe, everything about it! :)The chicken was moist and flavoursome and what a wonderful blend of flavours for those who love garlic, mushrooms and herbs! I used the basil and added rosemary, sage and thyme. LOVED the crunch and flavour from the walnuts (and I did add more!) and the fact that what tasted like a million calorie splurge was, in fact, reasonably low in calories. Please, if this is what you come up with when you experiment a bit, do some more experimenting! I'm planning to serve this to guests the next time the opportunity arises! Made for PRMR.

Ingredients Nutrition


  1. Mix together 1/2 cup of the chicken broth. 1/4 cup of the chopped walnuts, and 2 teaspoons minced garlic. Pour it in an 8x8 or 9x9 baking dish.
  2. Arrange chicken pieces in the the baking pan, turning to be sure all pieces are well coated with the nutty broth sauce. Season both sides of the chicken breasts with basil, salt and pepper. Place the pan in the refrigerator to marinate for about 1 hour. (If you're running short on time, it's OK to skip the 1-hour refrigeration step; just be sure the chicken is well coated on all sides with the nutty broth sauce.).
  3. Bake chicken breasts in the nutty broth sauce for about 30-45 minutes at 375 degrees, or until juice runs clear in the chicken.
  4. When chicken is about half done (about 15-20 minutes into the roasting time), saute the remaining 1/4 cup walnuts and remaining 1/2 cup broth in a skillet over medium heat for about 3-4 minutes. Add the sliced mushrooms, and stir, continuing to saute until the mushrooms are tender.
  5. In separate skillet, saute the remaining 2 teaspoons garlic in the butter for about 2 minutes over medium-low heat. Add the Dijon mustard and stir well. Add the cream and continue cooking, stirring constantly, until the sauce just begins to thicken.
  6. Pour the mustard sauce over the chicken breasts. Top with the nutty mushroom mixture.
  7. Sprinkle chopped green onions (scallions) over the top, if desired.
  8. NOTE: When I use extra thick chicken breasts, so they cook more thoroughly I cut a slit about 1 inch in depth in the side of each breast (to make a pocket) before placing it in the oven. I also chop the mushrooms (rather than just leave them sliced). Then, Step #6 would be to spoon the nutty mushroom mixture inside the pockets after the chicken breasts are fully cooked. Then pour sauce over the stuffed, cooked chicken breasts and top with chopped green onions. You might want to do this too, if the chicken breats are rather thick.

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